I’ve had many different ideas running through my head for fall cocktails, but the weather never really seemed “fall” enough to make any of them. That is, until we had a cold and rainy weekend in September. That finally gave me the push I needed to make the transition, starting with this pear bourbon cocktail. With the flavors of pear, ginger, nutmeg and bourbon, it’s great for sipping on when the evenings are cooler.
At it’s core, this pear bourbon cocktail is a whiskey sour. Rather than using simple syrup for the sweetener, I made a ginger honey syrup. That combined with the pears brings the sweetness, a little bit of spice and the wonderful flavors of fall. The egg white is optional, but I really liked it in there. Not only does it add texture to the drink, it also holds the nutmeg on top.
- ½ pear
- 1 egg white
- 2 ounces bourbon (go for something with a higher proof like Weller 107)
- ¾ ounce ginger honey syrup**
- ¾ ounce fresh squeezed lemon
- 1 dash Angostura bitters
- Whole nutmeg to grate on top for garnish
- Add pear to a cocktail shaker and muddle.
- Add remaining ingredients except for garnish to the cocktail shaker.
- Shake without ice (be careful as the shaker will want to come apart due to the egg whites).
- Open the shaker, fill with ice and shake again.
- Double strain into a chilled coupe glass.
- Grate nutmeg on top and enjoy!
- **To make the ginger honey syrup:
- Combine ½ cup honey, ⅓ cup water, ¼ vanilla bean sliced open, 1 orange peel and 1 tablespoon grated ginger in a small saucepan. Heat on medium low heat, stirring to dissolve the honey. Let simmer 15 minutes, remove from heat, let cool and strain into a glass bottle. Store in the refrigerator until ready to use.
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