makes 8 drinks
INGREDIENTS
For the pear purée:
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2 medium Champlain Orchards asian pears, such as Yoinashi, peeled, pitted, and quartered
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1.5 ounces lemon juice
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10 sage leaves
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for the sage honey syrup
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1/2 cup floral honey (such as cherry blossom or orange blossom)
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10 sage leaves
For one cocktail:
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1.5 ounces gin
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1.5 ounces pear purée
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0.5 ounce sage honey syrup
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0.75 ounce lemon juice
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soda water, to top
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1 sage leaf, for garnish
INSTRUCTIONS
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Make the pear purée
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Combine the pears, lemon juice, sage leaves, and 1/2 cup water in a blender. Blend until smooth.
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Make the sage honey syrup
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In a small sauce pan, combine the honey with 1/2 cup of water. Over medium-high heat, bring up to a boil, stir to melt the honey. Add the sage leaves, and immediately turn the stove off. Cover and allow to cool completely.
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Make one cocktail:
In a cocktail shaker, combine the gin, pear puree, sage honey syrup, and lemon juice. Add ice and shake vigorously until the shaker is frosted over. Pour into a coupe glass, top with a splash of soda water, and garnish with a sage leaf.
| Adapted from Hello My Dumpling