Godet Pearadise – Poire au Cognac (38%) is a luxurious pear liqueur where ripe pear fruit meets the house’s Cognac in a smooth, aromatic and elegant style. Think “dessert in liquid form”—but with Cognac’s warming backbone and a fresh fruit lift that makes it just as enjoyable to sip as it is to use in cocktails.
Style and concept
Pearadise isn’t a standard fruit liqueur. It’s built as a meeting of pear and aged Cognac, where sweetness turns rounded and silky, while the Cognac adds depth, structure and a more grown-up complexity. The result balances bright fruit with warm oak-driven notes—ideal for refined after-dinner moments.
Craft and maturation
Godet is a traditional, family-owned house with roots in the French coastal city of La Rochelle, and Pearadise carries the signature the house is known for: aromatic clarity, balance and a polished texture. The liqueur gains extra depth through maturation in French oak, which softens the sweetness and adds a more complex, lightly “tawny”-like character with hints of caramelised fruit, vanilla and gentle toast.
Nose
Inviting and surprisingly fresh—never heavy:
ripe pear and fruit compote
a floral lift (sometimes reminiscent of elderflower)
vanilla and soft caramel/toffee
a warm base of Cognac and wood
Palate
Rounded, creamy and delicious, unfolding in layers:
it opens with clear, juicy pear fruit
then the Cognac steps in with warm, lightly spiced notes
sweetness feels silky rather than sugary, held in check by the structure of the Cognac
the finish is long, warm and harmonious, often with a gentle spiced “nip” that keeps it very drinkable
Finish
Lingering pear, soft caramel and a Cognac-warm echo. It tends to end more rounded and “mature” than bright—like a dessert finale with depth.
Serving – best ways to enjoy it
1) Neat (classic) Serve chilled or over ice in a small glass. A perfect after-dinner digestif.
2) Over ice + citrus Over ice with a thin strip of lemon or orange peel—lifts the pear and adds snap.
3) Cocktails
Pear Bellini: Pearadise topped with dry sparkling wine
Pear Spritz: Pearadise, tonic/soda, citrus peel, lots of ice
Old Fashioned twist: a small splash as a sweetener for pear/caramel depth
Food and dessert pairing
Especially good with:
pear desserts and fruit tarts
vanilla ice cream (as a “dessert sauce”)
dark chocolate with fruit/caramel notes
blue cheese (sweet + salty = magic)
anything built around fruit, vanilla, caramel and nuts
