A silky Cognac sour with pear juice, fresh lemon and a frothy egg white cap dotted with aromatic bitters.
Pear nectar is thicker and sweeter than juice; if you use it, cut the simple syrup to 1/4 oz. Save the egg yolk for the French toast upcycle, or for custard or carbonara.
Simple syrup: stir equal parts sugar and hot water until dissolved; it keeps a month in the fridge.
Ingredients
Scale
Measurement units
- 2 oz Cognac or other brandy
- 1 oz pear juice or nectar
- ¾ oz fresh lemon juice
- ½ oz simple syrup (1:1)
- 1 large egg white (pasteurized recommended)
- 1 cup ice cubes
- 2 dashes Angostura bitters
- 1 thin pear slice (optional garnish)
Ingredients
Scale
Measurement units
- 2 oz Cognac or other brandy
- 1 oz pear juice or nectar
- ¾ oz fresh lemon juice
- ½ oz simple syrup (1:1)
- 1 large egg white (pasteurized recommended)
- 1 cup ice cubes
- 2 dashes Angostura bitters
- 1 thin pear slice (optional garnish)
Instructions
Chill the glass
Put the coupe in the freezer while you measure everything, about 5 minutes.
Equipment: coupe glass
Dry shake
Add Cognac (2 oz), pear juice (1 oz), lemon juice (¾ oz), simple syrup (½ oz) and egg white to the shaker.
Seal and shake hard without ice, about 15 seconds, until frothy.
Equipment: cocktail shaker, jigger
Shake with ice
Open the shaker, add ice cubes (1 cup) and shake hard until the outside is frosty, about 12 seconds.
Equipment: cocktail shaker
Strain and finish
Strain slowly into the chilled coupe, letting the foam settle on top.
Dot bitters (2 dashes) onto the foam, float pear slice on top and serve right away.
Equipment: Hawthorne strainer, coupe glass
Tomorrow's Meal
Pear & Brown Butter Skillet French Toast
The leftover egg yolk and a ripe pear turn thick bread into brown-butter French toast with caramelized pear slices.
You'll need to pick up:
the saved egg yolk plus 1 whole egg1/2 cup milk1/4 tsp cinnamon2 thick slices brioche or challah1 ripe pear, sliced2 tbsp butter
Quick overview:
- 1.Whisk the yolk, egg, milk and cinnamon and soak the bread 30 seconds per side
- 2.Melt half the butter in a skillet over medium heat until it smells nutty, add the pear slices and cook 3 minutes until golden; set aside
- 3.Add the rest of the butter and cook the bread 3 to 4 minutes per side until golden and the center reaches 160°F
- 4.Top with the pears and a drizzle of maple syrup
Before you cook
Cook notes
- • Simple syrup: stir equal parts sugar and hot water until dissolved; it keeps a month in the fridge.
- • Pear nectar is thicker and sweeter than juice; if you use it, cut the simple syrup to 1/4 oz.
- • Save the egg yolk for the French toast upcycle, or for custard or carbonara.
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