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FLAVOR PROFILE: Tart and floral

MOOD: Summer evenings in Provence / a freshly lit

soy candle sunset / hangover-free Sunday brunches

INGREDIENTS:

1¾ oz Beefeater Gin

½ oz Junmai Sake

¼ oz Mancino Secco (dry vermouth)

¼ oz Lemon Juice

¼ oz Grapefruit Juice

¾ oz Pear Syrup (see recipe below)

1 dash Bar Keep Lavender Bitters by Greenbar Distillery

METHOD:

Combine all ingredients in a cocktail shaker. Fill the shaker with ice and shake well until shaker feels cold to the touch (around 12-15 seconds.) Strain into a tall glass with ice and garnish with either a citrus peel or a pretty flower. Enjoy!

PEAR SYRUP:

Pear (we prefer Korean pears)

Sugar

You will also need a blender or juicer, along with a straining tool like a fine sieve lined with cheese cloth or a chinois.

METHOD:

Peel and chop pears, discard stems and seeds. If you’re using a blender, blend chopped pear until no chunks are visible. Strain the liquid to extract pear juice. Measure pear juice output then prepare as much white sugar (just as you would with a 1:1 simple syrup.) Incorporate juice and sugar in a saucepan over low heat until sugars have dissolved completely — stir constantly. Let cool and store in an airtight bottle or container, keep chilled.

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