|
The Nothing Com-Pears to You combines blended whiskey, liquid from a poached pear, and lemon juice. (Photograph by Jeff Harris)
Elegant pear provides a velvety texture to this crimson cocktail, created by Summer season-Jane Bell, associate at Howdy Stranger Bar in Oakland, Calif.. “The fragrant spices and tannin from the wine play nicely with the cask notes within the whisky,” Bell provides.
INGREDIENTS
- 2 oz. tenth Road Distillery California Coast Mix (or a peated blended scotch)
- 1 poached pear, quartered (recipe beneath)
- ¾ oz. pear poaching liquid (from recipe beneath)
- ¾ oz. lemon juice
DIRECTIONS
Chill a stemmed cocktail glass with ice and water. Place one quarter of a poached pear in a shaker and muddle. Add remaining components. Shake vigorously. Double pressure into emptied cocktail glass. Make a slit in a poached pear slice and slide it onto the rim of the glass vertically for garnish.
Poached Pear
- 1 cup crimson wine (resembling a mix, syrah, merlot, or zinfandel)
- ½ cup white sugar
- Peel of 1 orange
- 8 star anise
- 10 juniper berries
- 1-3 Bosc pears
Preheat oven to 400 levels. In a loaf pan or different small, high-walled baking pan, add wine, sugar, orange peel, and spices. Bake for five to 10 minutes. Take away when sizzling and whisk till sugar dissolves. Peel the pear and lower off the underside so it stands upright. Place the pear within the liquid within the pan and bake 10 minutes. Take away from the oven, flip it on its facet, and bake for one more 10 minutes. Flip the pear to its different facet and bake 10 minutes or till delicate. Preserve remaining poached pears and poaching liquid refrigerated for as much as three days.
