Ingredients
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2oz White Lotus sake (gently invert and swirl the bottle before pouring)
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1oz Pisco
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.5oz pear, ginger, mint syrup
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2 dashes of bitters
Pear, Ginger & Mint Syrup
- 325g cubed pear (approx. 2 whole pears)
- 25g freshly shredded ginger
- 25 mint leaves (medium-sized)
- 350g sugar
- Method 1 (preferred): Combine all ingredients into a vacuum-sealed bag and place in sous vide bath at 135 F for 2 hours, mixing once or twice throughout by gently rolling the bag in hand. Remove from bath, strain through a fine mesh and refrigerate. Discard solid leftovers, or reserve for ice cream topping, etc.
- Method 2: Combine all ingredients into a sealable container. Let sit at room temperature in a cool, dark space for 48 hours, stirring occasionally. Strain through fine mesh and refrigerate. Discard solid leftovers, or reserve them separately.
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Output: approx. 478g
Preparation
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Stir on ice, and strain into a cold/dry martini glass
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Garnish with a dehydrated pear slice (very thinly slice and pre-treat with citric acid solution or lemon juice and dehydrate at 135 for 6-10 hours until crispy and slightly brittle)
By: Evan Adney
1st Place Winner of the 2024 Craft Cocktail Challenge