Ingredients
- Poached Pear Cocktail:
- 500g (1 lb) Pears, (quartered)
- 90g (3 tbsp) Sugar
- 50g (1 Tbsp + 1 tsp) Water
- 8g (1 ½ tsp) Citric Acid
- 217g (1 cup) Dry White Wine
- 300g (10.5 oz) White Rum
- 15g (½ oz) Sweet Vermouth
- 25g (1 oz) Bourbon
- 1 Cinnamon Stick
- 1 Clove
- 1 Pinch Ground Cardamom
- 3 Star Anise
- ½ Vanilla Bean (scraped)
- 4ml (1 tsp) Pectinex
- 225g (1 cup) Milk
- 20g (1 tbsp + 1 tbsp) Dry Red Wine
- Pear Glass:
- 240g (1 Cup) Sugar
- 240g (1 Cup) Water
- 1 Pears, (unripened)
Equipment
- 100 Micron Super Bag or Coffee Strainer
- Zip Top Bag or Vacuum Seal Bag
- Mandoline
- Small Heavy Bottomed Pot
Timing
Active Time: 30 Minutes
Total Time: 3 Hours 30 Minutes
Yield
1 Quart
-
Prepare Poaching Liquid
In a small pot simmer the water and sugar together until the sugar is dissolved. Once at simmer, add cinnamon stick, clove, cardamom, star anise, vanilla bean, and citric acid. Chill the syrup before use.
In a bag place the pears, spiced simple syrup, dry white wine, white rum, sweet vermouth, bourbon, bitters, and pectinex.
Seal the bag and allow the pears to be dissolved by the pectinex. As the pears soften crush them to release all their liquid.
-
Strain Liquid
Allow this mixture to sit for at least 3 hours but can be left for up to 24 hours.
Once the pears have released their juice, pass the liquid through a strainer to remove all the spices, seeds, and skins.
Allow this mixture to sit for at least 3 hours but can be left for up to 24 hours.
-
Milk Wash Liquid
In a large bowl pour the milk and begin whisking. Slowly pour the strained liquid into the milk. Do not pour the milk into the cocktail as it will not work properly.
Once all the cocktail has been poured into the milk allow it to rest for no less than 30 minutes. In this time the proteins will bond with all the impurities.
-
Strain Liquid
Set up your straining vessel.
Make sure you have 2 bowls to strain into as the first ounce of the liquid will be slightly cloudy.
Use a ladle to strain the cocktail. Once the first ounce has strained through, move the straining vessel to the second bowl. Pour the first ounce on top of the bed of curds that has formed in the straining vessel.
Continue to strain the cocktail slowly while not disturbing the bed of curds. The bed of curds is what pulls all the impurities out of the cocktail and makes it crystal clear.
This cocktail can be stored in the refrigerator for at least a year.
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Pear Glass – Cook Pears
Peel and slice the pears about 1/8th of an inch thick. Use a mandoline to make this easy. Pre heat an oven to 350°F.
In a small pot bring the sugar and water to a boil. Place a few pear slices in the sugar mixture for 1 minute until they become translucent, then place them on a silpat. Repeat this with all of the slices of pear.
Heat the sugar syrup to 300°F and pour it over the top of the pears. This should be no thicker than 1/8th of an inch.
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Pear Glass – Caramelize
Place the pears and sugar in the oven for 2-3 minutes or until the edges of the sugar begin to slightly caramelize.
Remove and cool completely. Break the glass into long shards with each of them obtaining a small piece of pear. These pieces should look organic rather than uniform.
Store them in an airtight container until needed.
-
Create Cocktail
In a glass place 2-3 clear ice cubes. Pour 6-8 oz of milk washed pear cocktail.
Hold a wide spoon upside down over the cocktail and gently pour the red wine over the top of the cocktail. The red wine will float on top of the milk washed cocktail and make for a great presentation. Add a piece of pear glass to the cocktail and serve.
4 Comments.
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This sounds fantastic, I love the combination of ingredients and it looks like a great cocktail. Thanks a lot for sharing
This recipe looks amazing. My question is, step 1 tells you to add bitters but I don’t see bitters in the list of ingredients. What kind of bitters and how much should I use. Thank you. I will be ordering the needed ingredients and let you know how it turns ou.t.
We don’t endorse any brand of bitters but we usually use just a dash of angostura bitters.