This Maple Pear Whiskey Sour make a delicious riff on the basic Whiskey Sour. Whiskey sours used to intimidate me. The egg whites, the shaking, that mixing tin that would pop open. But I’ve come to terms with it, and learned a few tricks to make it easier. I’ll leave that for another post – How to Make a Boston Sour. Right now, let’s talk whiskey sour flavors.
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Whiskey and Pear as a Delicious Flavor Combination
I was never a fan of pears until I had a lemon pear tart. The combination of the earthy sweetness of pears and the tart lemon was a winner, and once I added a little drizzle of maple syrup, it tasted like heaven. I wanted to recreate those flavors within a whiskey sour cocktail and nailed it. I used a lovely pear brandy which had tons of floral notes and added the @watsonsbarrelagedsyrup Watson’s maple syrup to it along with lemon juice and some bourbon. I added an egg white for a lovely foam on top, but you can omit that if you like. I often use aquafaba, the liquid that drains off of garbanzo beans. Both soften the flavors and meld everything together to recreate that taste of a bite of lemon pear tart.
The Brillet pear brandy makes the cocktail very floral, not as much as a gin cocktail, but you definitely get good bit of floral aftertaste with each sip. If you’re not a fan of floral cocktails, you might use a less floral brandy or liqueur, but still, the pear flavor is a wonderful match with the maple and bourbon.
If you really want to up your game (I didn’t as I was too excited to try out the cocktail) you can put a small smear of maple syrup on the outside edge of the cocktail and dip it in crushed graham crackers to create the taste of the tart’s soft and sweet crust.
Other Cocktails To Try
Recommended Bar Tools
You don’t need every slick, beautiful bar tool out there, but there are several I’ll recommend. (As an Amazon Associate I earn from qualifying purchases. However, that does not affect the cost of the items below.) My favorite pieces usually come from the Cocktail Kingdom section of Amazon:
You may already have these bar essentials, but just in case:
Maple Pear Whiskey Sour
- 0.5 oz pear liqueur or brandy – I used Brillet
- 0.5 oz Watson’s maple syrup @watsonsbarrelagedsyrup
- 1 oz lemon juice
- 1.5 oz bourbon – I used New Riff Bourbon
- 1 egg white or 0.75 oz aquafaba
- 5 drops sassafras and sorghum bitters
- Garnish: bitters
- Combine all ingredients in cocktail shaker and add ice. Shake, shake and shake some more. Double strain into a chilled couple or martini glass and garnish with a few drops of bitters on the top. Use a garnish skewer to make a design with the drops. Enjoy!