Pear pickle sour cocktail is my twist on the classic sour recipe using pear pickle juice and spiced ginger pear shrub syrup, instead of lemon or lime juice and sugar or simple syrup, as the sweet-sour ingredient: with real free range organic egg white, honey whiskey, pear brandy and a garnish of pear pickle and raw cacao.
Pickles and shrubs allow for intensification of flavours adding depth and interest to cocktails and other dishes. The pear is pickled with sweet cardamom and ginger. The spiced ginger pear shrub recipe features a spice mix of ginger, vanilla, cinnamon, cardamom, aniseed, black pepper, bay leaf and cacao nibs.
The pear pickle sour cocktail has sweet pear fruit flavour from the shrub and the brandy, sweet honey from the whiskey, complemented by sour apple cider vinegar, sweet spices, ginger, pepper, bay and rich chocolate.
Pear pickle sour cocktailPrint Recipe
- ¼ shot honey whiskey
- ½ shot pear brandy
- ¼ shot spiced ginger pear shrub
- 2 dessert spoons pear pickle brine
- 1 real free range organic egg white
- Raw cacao and slice of pear pickle to garnish
Add the whiskey, brandy, pear shrub, pear pickle brine and egg white to a cocktail shaker and dry shake for 1 minute
Add a large handful of ice to the shaker and shake vigorously for a further 1-2 minutes
Pour into a small glass and dust with raw cacao powder
Garnish with a slice of pear pickle dusted with raw cacao