Winter break: The tasting room and bottle shop will be closed from January 1–16.
2 oz Baller American Single Malt Whiskey
1/2 oz Lustau Amontillado sherry
3/4 oz spiced Asian pear syrup
2 dashes saline solution
2 dashes orange bitters, like Regan's
2 dashes black walnut bitters, like Fee Brothers
Add all ingredients to a mixing glass. Mix with ice until well chilled. Strain into a double rocks glass over 2” clear ice. Garnish with expressed orange peel, discard, and finish with a dehydrated Asian pear slice centered on the ice.
To make the spiced Asian pear syrup: (2:1 ratio)
3 medium Asian pears (peeled, cored, and chopped)
2 cups cane sugar
1 cup water
2 cinnamon sticks
1 bar spoon of shaved nutmeg
3-4 whole cloves
Pinch of kosher salt
For a sous vide bath method, add all ingredients to a vacuum-sealed bag or freezer ziplock bag and place the bag in a sous vide bath at 145 degrees for 2-3 hours. Then, take the bag out of the sous vide and place it in a bath of ice water to rapidly chill it and stop the cooking. Bottle and use or store. It will keep for 30 days in the refrigerator.
Or, if using a stove-top method, put all ingredients in a pot and cook on medium heat until you start to smell the spices and all the sugar is dissolved. Taste it often to see the proper flavor. Take off the heat when you feel it’s ready. When ready, it should have heavy pear and spice notes.
To make the saline solution: (6:1 ratio)
6 cups warm water
1 cup kosher salt
Mix until all salt is dissolved.
Bottle and store in the refrigerator. Should keep for 2-4 weeks.
