Pear Cocktail
Petit Trois Aspen’s pear cocktail pairs gin and pear brandy with aromatic bay leaf cordial and a sparkling cider finish for a bright, refreshing take on the French 75.
Ingredients
- 3/4 oz. London dry gin
- 1/4 oz. Clear Creek Pear Brandy
- 1 oz. bay leaf cordial
- Bordelet Poire cider (to top)
Bay Leaf Cordial
- 500 ml. bay leaf simple syrup (recipe below)
- 500 ml. acidified bay leaf tea (recipe below)
Bay Leaf Simple Syrup
- 500 g. cane sugar
- 500 g. hot water
- 10 bay leaves (torn)
- 3 g. Foam Magic
- 1 g. salt
Acidified Bay Leaf Tea
- 500 g. hot water
- 10 bay leaves (torn)
- 30 g. citric acid powder
Directions
- Add the gin, pear brandy, and bay leaf cordial to a shaker tin and shake until well chilled.
- Strain into a coupe glass and top with cider.
Bay Leaf Cordial
- Combine the bay leaf simple syrup and acidified bay leaf tea.
- Seal and store in the refrigerator.
Bay Leaf Simple Syrup
- Combine all ingredients into a non-reactive container and mix until the salt and Foam Magic dissolve.
- Let steep for 20 minutes, then remove the bay leaves.
- Seal and refrigerate.
Acidified Bay Leaf Tea
- Combine all ingredients into a non-reactive container and mix until the citric acid dissolves.
- Let steep for 20 minutes, then remove the bay leaves.
- Seal and refrigerate.