Excuse me while I brag

Ok so I’m working on the cordial blog but it’s taking a little longer than I thought. Probably sometime tomorrow. In the meantime time I just made the most amazing cocktail.

It’s dangerous. And when I say dangerous I’m talking deceiving. You literally cannot take any alcohol. So please be advised.

Anyways I dragged my husband out on an excursion for some research forms cordial blog. I knew I had pear syrup being delivered and I wanted something to compliment it.

You look lovely in that fruit

Now you know in my post “what you got in your stash” I talked about using “base liquors” and then adding the flavors with cordials,syrups, juices and fresh fruits. It’s all about complimenting the flavors. So I figured I would follow similar process like when I made the starfruit cocktail.

So we’re starting with pear syrup and let’s go from there.

Now on to the cordial

I chose this for 2 reasons

Reasonable price

Fruit liquor vs. Brandy ( just my preference )

In most cases when you’re looking for a cordial to compliment your flavor you can find a brandy. I literally looked at like 10 different types of brandy from raspberry to peach and so on. Don’t get me wrong I do like brandy. I actually keep a supply of apple brandy in case I’m craving a pink lady.

But brandy has a distinct taste in my opinion is a bit heavy and can change the flavor of your cocktail. I prefer fruit liquors if possible because they compliment whatever I am presenting.

This one’s going to be juicey

So after our trip to the liquor store we stopped at wegmans for some odds and ends and produce. I tend to like some sort of fresh fruit because it just gives a cleaner, crisper flavor.

Lemons and limes are always essential in cocktails. It’s good to keep a few on hand.

Tis the season

Now I could have easily grabbed some pears and called it a day but honestly sometimes 2 flavors are better than 1. I could also say too much of something isn’t always good. I was looking for apricots for another cocktail and found nothing.

Important lesson be aware of the “season” for what produce you’re looking for. Turns out we’re at the end of apricot season.

But don’t let it discourage you. Use the opportunity to brainstorm and see what is available. So I chose plumcots. Which apparently means the baby of an apricot and plum. Now what can I do with this.

So I decided to do some dehydrating because that’s my new toy. But instead let’s brush on another subject.

Sugar rims

So I came up with the idea of a plumcot sugar rim to add a little extra flavor with every sip. Here’s the process.

I took a handful of dehydrated plumcots sliced and 1/2 cup of sugar then processed and stored it in plastic container for future use.

Now let’s make a cocktail!

So I decided to go with white rum because it light and won’t overpower the drink.

Now I want a juice base but I want some neutral so I chose to go with coldpress fuji apple juice because it’s not too sweet (because when using a syrup be aware of the sugar content because if it’s too sweet it takes away from the whole experience.

I chose lemon for the rim so I added about a 1/2 oz of fresh lemon juice to play off of it. Plus like I said even a little bit of fresh fruit enhances the experience.

And last but not least I decided to add the egg white because I couldn’t help myself .

Now here are the tools you need

Shaker, Hawthorne strainer, jigger, lemon squeezed and coupe glass

Now let’s make a recipe (with a killer name!)

Pear with Me

2 oz white rum
3/4 oz pear liquor
2 oz fuji apple juice
3/4 oz pear syrup
1/2 fresh lemon juice
1 egg white
Plumcot infused sugar
Dehydrated blood orange for garnish

Coat rim of glass with lemon and dip in sugar. Add all ingredients and dry shake for 10 seconds. Then add a couple ice cubes and shake vigorously for 15 seconds. Then strain. Garnish with blood orange slice.