The Poire Martini at Colette Wine Bistro is not really a Martini—and beverage director Christopher Keith is the first to admit it.

“As a cocktail bartender, I hate the fact that anything [is mistakenly called] a ‘Martini,’” Keith says. “But it’s also a throwback to my early years of bartending at townie bars, people saying ‘Hey, can I get a chocolate raspberry Martini?’”

But you won’t find any candy-sweet flavors in this faux Martini. The cocktail, which was inspired by a pear-garnished lavender crème brûlée once served at the Cambridge restaurant, combines dry-yet-floral Fords Gin with a French pear liqueur and lavender bitters. It also features just a barspoon of rich simple syrup (made with two parts sugar to one part water) for texture and balance, and an ounce of fresh lime juice that brings it closer to Gimlet territory.

“There’s something about the bright, tart pear with a floral, fragrant, almost kind of potpourri-ish lavender going on that’s just awesome,” says Keith. “And who doesn’t like a Gimlet?”

Martini, Gimlet—it doesn’t matter which label you want to give this boozy-yet-refreshing treat. We’ll gladly drink it.

Poire Martini
1½ ounces Fords Gin
1 ounce Marie Brizard Pear William Pear Liqueur
1 ounce lime juice
1 barspoon rich simple syrup (made with a 2:1 ratio of sugar to water)
1 dash Dashfire Lavender Cocktail Bitters
Dehydrated pear chip, for garnish

Add all ingredients to a shaker filled with ice and shake until chilled. Strain into a coupe glass and garnish with dehydrated pear chip.