These liqueurs are typically around 30% alc./vol. and work brilliantly as cocktail ingredients.

They tend to be made using Williams or Bartlett pears for their intense aroma, with brandy or cognac as the base spirit, sweetened with sugar (usually beet rather than cane sugar.

The result sits somewhere between a fruit brandy and a dessert liqueur - aromatic, softly sweet, and round, with the warmth and structure of aged grape spirit.