FLAVOR PROFILE: Tart and floral
MOOD: Summer evenings in Provence / a freshly lit
soy candle sunset / hangover-free Sunday brunches
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
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 (we prefer Korean pears)
You will also need a blender or juicer, along with a straining tool like a fine sieve lined with cheese cloth or a chinois.
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.