Right then ladies and gents. Trust everyone’s recovered sufficiently after NYE? Time for this week’s #MasterofCocktails. This week we’re making a super-delicious Whiskey-Sour Variant recipe, which I have simply dubbed the Spiced Pear Whiskey Sour. We’ll be using the St. George Spiced Pear Liqueur for this one. It really is god’s own stuff, made using Pear Brandy, Pear Juice, and spices. Top, top marks St George Spirits.
I’m pairing (pearing? Sorry. Sorry) it with Woodford Reserve Kentucky Bourbon for its perfume. I think this works well with the spice.
You’ll be needing these…
List of Ingredients
- 50ml of Woodford Reserve Kentucky Bourbon
- 20ml of St. George Spiced Pear Liqueur
- 10ml of Fresh Lemon Juice
- A Couple Shakes of Angostura Bitters
- Dehydrated Pear Slices (Garnish)
So – to start, we’re going to crack out 50ml of the Woodford Reserve. Into a stirring glass…
…Along with a handful of ice.
Next up, 20ml of the Spiced Pear Liqueur:
Followed by 10ml Fresh Lemon Juice.
Finally, a couple of shakes of Angostura bitters for depth. You could add egg-white for body, but I don’t think it’s needed here.
Shake shake, stir stir…
Before we pour – garnishes… It doesn’t really *need* one, but I had some dehydrated pear slices in the cupboard…
So I’ve covered the top of each slice with sugar syrup, and a dusting of caster sugar & cinnamon:
To serve, we’re going to strain into a chilled coupette glass…
Express a twist of lemon over the top, and discard…
Then finally clip one of those pear slices to the outside of the glass.
And serve. For the name, we’re keeping it simple – The Spiced Pear Whiskey Sour. That.
Those cinnamon pear slices are bloody delicious BTW. More. Need more of those.
Tune in again at 6pm this Sunday for another exciting instalment of #MasterofCocktails, where we’ll be making another fantastic cocktail recipe using these…
Next week, you’ll be needing these…
Shipwreck Single Cask Cider Brandy, Yellow Chartreuse, Bénédictine D.O.M. Liqueur and Angostura Bitters.