Susudara
Recipe:
- 45ml Clear Creek pear eau-de-vie
- 22.5ml lemon juice
- 15ml St. Germain elderflower liqueur
- 15ml simple syrup
- 21 drops Angostura bitters (plus 3 as garnish)
Shake everything in a shaker on ice, until sufficiently chilled. Double strain into a prechilled cocktail glass. Garnish with the 3 drops of bitters.
“Pear Sours”, i.e. sours - usually with gin - that focus on pears, are really absolutely nothing new. But this one really surprised me in a positive way. You think you've had something like this many times before and the ingredients sound like a run-of-the-mill combination, but somehow it was all the more perfectly balanced. The source text describes that Kirk's former boss at the Violet Hour also had a Pear Sour with Chartreuse, which was supposed to taste 1:1 - with that added depth - like taking a bite incl. peel etc. of a fresh pear and Kirk wanted to find his own way with his own drink.
With a good, characteristic pear brandy (and admittedly, with mine everything tastes somehow fantastic) you don't really taste the elderflower on its own, nor the 2 dashes of Angostura as a spice or similar, but everything is combined to form an ultra-intense pear.
Source: Kirk Estopinal, Cure, New Orleans, USA
