We here at BAS Headquarters are always thinking of new awesome things to bring to you, our dear (and depraved) readers. So with this in mind we’ve teamed up with the fine folks over at Drink Me Magazine to bring you a new drink recipe every Thursday. That way you can make yourself a little special sumptin-sumptin to aid you in your weekend wickedness. This week’s recipe, brought to you by the very esteemed Patrick Poelvoorde, is the Pyrus Dream. Take it away Patrick!
It’s that time of year again. No, I don’t mean the time for resolving not to eat as much as you did last year. It’s time for winter citrus. While most bars carry limes, lemons, oranges and other such acid-bearing produce year-round, the truth is, this is when they really shine. These tart beauties balance many cocktails and brighten even the blandest foods. This week, we will be calling on the plumper and, well, just a little more jolly heirloom cousin to the lemon, the Meyer lemon. Prized for a more plentiful and sweet juice, the Meyer is a great seasonal ingredient for our newest winter potable. Last week we used the spicy, versatile liquor Domaine de Canton Ginger Liqueur, so if you’ve been keeping up with your homework then the cost of this drink will go down considerably. We will also be utilizing a great product from the esteemed St. George Distillery, which crafts spirits just across the bay in Alameda. If you get a chance, I highly recommend popping by the facility. But for now, gather your posse and mount up.
750 ml Hanger One Spiced Pear Vodka $30
750 ml Domaine de Canton Ginger Liqueur $25
5 Meyer lemons $2
1 cup sugar $1
6 egg white $2
To start, let’s peel the Meyer lemon lengthwise into 2- to 3-inch strips and set aside. Then cut the peeled lemon in half and place into hand juicer to extract that juice.
Next, separate the egg yokes from the whites by cracking them into one hand over a bowl, letting the whites fall into the bowl. The yokes can be saved to make Hollandaise if you’re feeling motivated the next day.
If you don’t have any simple syrup, combine 1 cup sugar and 1 cup water, bring to a boil until the sugar has completely dissolved.
Step 1: Measure 2 oz Hanger One Spiced Pear Vodka and .5 oz of Domaine de Canton Ginger Liqueur and pour into cocktail shaker.
Step 2: Measure .75 oz Meyer lemon juice, .25 simple syrup and .5 oz egg whites and throw that in the shaker, too.
Step 3: Add some ice and the lid andâ€”I’m not going to lieâ€”shake the hell out of it to create a rich, frothy foam.
Step 4: It’s best to double strain drinks of these sorts through both a Hawthorne (regular) strainer and a mesh strainer to remove any ice chips from chilling.
I think this cocktail looks particularly nice in a white wine glass, which will also concentrate the aromatics of the beverage.
Step 5: Garnish with one of the lemon peels and proceed to party.