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The Inexpensive Pear Act mixes Japanese whisky with pear brandy, pear syrup, lemon juice, bitters, and one egg white. (Photograph by Jeff Harris)
This silky cocktail was created by Alec Pignotti, beverage supervisor at Recess in Chicago. It provides an additional layer of complexity to a Whisky Bitter, with heat baking spices and Asian pears.
INGREDIENTS
- 1½ oz. Suntory Toki (or different Japanese whisky)
- ½ oz. pear brandy
- ½ oz. spiced pear syrup (recipe under)
- ¾ oz. lemon juice
- 1 egg white
- 1 sprint Angostura bitters
- 1-2 entire star anise for garnish
DIRECTIONS
Mix all elements in a tin-on-tin Boston shaker with ice. Onerous shake for 10 seconds. Pressure the ice and dry shake for 10 seconds. Effective pressure right into a coupe and garnish with star anise.
Spiced Pear Syrup
- 3 Asian pears
- 1 cup water
- 5 entire star anise
- 2 cups sugar
Take away pores and skin, stems, and seeds from pears. Mix in a blender with water and star anise. Pressure combination by means of a high-quality strainer. In a pot, mix puree with sugar over excessive warmth till sugar dissolves. Pressure by means of a high-quality strainer into an hermetic container. Hold refrigerated for as much as two weeks.
