February’s Mixology Monday theme is all about sours, and I’m a lady who can’t seem to get enough of them. Cocktails containing both sweet and sour flavors are a common occurrence in my life and on this blog.
So when Ginhound hosted this month’s theme I knew it was my duty to combat travel fatigue and get on board. I knew this time I wanted to divert from my usual whiskey, simple syrup, and lemon path and mix things up a bit.
I spotted a dusty bottle of Clear Creek’s Williams pear brandy hiding near the back of my bar cart. It’s an extraordinary product, and I knew I wanted to use it here. I added a little bit of gin for some backbone, and a touch of maraschino to play off of the pear almond combination I love so much. I used Meyer lemon juice and made a stellar sweet syrup with local Texas wildflower honey. No sour in my mind is complete without the velvety texture of a shaken egg white. After the third attempt I knew I had my cocktail.
Mixology Monday: Honey Pear Sour
- 1 ounce Clear Creek pear brandy
- ½ ounce Gin
- ¼ ounce Luxardo maraschino liqueur
- 3/4 ounce honey simple syrup
- 3/4 ounce Meyer lemon juice
- ½ ounce egg white
Add brandy, gin, maraschino, honey syrup, lemon juice and egg white (if using) to a cocktail shaker. Shake vigorously for one minute (this is also known as a dry shake). Remove the lid, add your ice, and close the cocktail shaker again. Shake vigorously for about 45 seconds. Your cocktail is done when your shaker is nice and frosty.
Double strain into your favorite chilled cocktail glass. If you’re a purist you can also enjoy this strained over a glass full of ice.