We invent… Pear and Thai Sweet Basil Liqueur

Pear and thai basil smirnoff vodka in a kilner jar

One thing that P really loves doing is inventing and developing her own recipes. Once we learned the basic principles of creating infused liqueurs (add fruit, herbs and sugar to your base spirit; shake until dissolved; ignore for a really long time; strain; ignore again; drink…) she’s been enjoying creating a variety of infusions and liqueurs that are delicious and inventive in equal measure.

P also loves Thai cuisine - the fresh flavours, the approach they have to food… all of it. And one of the most distinctive herbal flavours from Thailand is Horapa (or Thai sweet basil). So P had a play and an experiment, and what she came up with was this recipe for Pear and Horapa Liqueur.

Again, this is one we’re going to have to wait a while before we can test and confirm that it tastes lovely, but in the meantime, if you fancy giving it a go yourself, we’ve got the recipe below for you! While we wait, let’s give it the benefit of the doubt and assume this will come out Michelin Star perfect, yeah?

The ingredients couldn’t be more simple. The only one that might be harder to find if you’re not in either Thailand or a major urban centre with Thai or Asian specialist supermarkets is probably the Thai basil. If you can’t find it regular English basil, chive, and a little extra sugar will give you a slightly more savoury taste but should still work well with some nice sharpness in there. Let us know how it turns out!



  • Pears (we used two conference pears, but this might change depending on the size of your pears, and your jars.)

  • Horapa/Thai sweet basil 2 tablespoons (or English basil and chives, plus an extra half tablespoon of sugar)

  • Demerara sugar (but any sugar, including caster sugar should be fine)

  • Vodka (we used Smirnoff because it was on offer, and because we’re frugal but not so frugal that we’d opt for distilled paint stripper…)


  • Chop up the pears into large chunks.

  • Take a generous tablespoon or two of horapa leaves; crush them slightly to start releasing the flavour.

  • Add all of this to a large jar. Your fruit should come to about two thirds of the way up your jar. Sprinkle sugar over until it covers the bottom half of the fruit and herbs.

  • Fill the jar up with vodka. Close the lid and shake to see if there’s still a bit more space; keep topping up until it’s definitely full!

  • Store somewhere cool and dark. Shake once a day (or twice if you’re feeling enthusiastic) until the sugar has dissolved, then ignore it for three to six months.

  • Come back in three months and taste a bit of the liquid. Decide whether you like the strength of the flavours or want to leave it a bit longer. If the herbs are coming out too strong, remove the fruit and herbs, and add fresh pear and additional vodka back in. Make sure to check in on the spirit occasionally. For insurance, make a pear-only version so you can balance it all out.

  • Once it has the right balance of flavours for you, strain out the fruit and pour the liquid into bottles. Ignore it for at least another six months before you drink.