2oz White Lotus sake (gently invert and swirl the bottle before pouring)
1oz Pisco
.5oz pear, ginger, mint syrup
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.
Output: approx. 478g
Preparation
Stir on ice, and strain into a cold/dry martini glass
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
