Pears are often overlooked in cocktails, but I aim to change that with this fall pear sour. Pears aren’t bright and flashy like strawberries or blueberries, and they’re not as popular as apples, but in a fall cocktail with whiskey, they can be a revelation.
Remember that fall (triple) simple from earlier this week? Well combine it with rye, pear and lemon and you have the best iteration of a fall sour you’ve ever had all week. Or month. Or year. I didn’t get a perfect picture, but it was a great cocktail.
This fall triple simple syrup is a combination of white sugar, brown sugar and honey infused with ginger. Paired with the pear brandy by Belle de Brillet and some fresh lemon juice it is the taste of fall to me. It’s as if you’re taking a bite of a warm pear tart with just a touch of cream on top from the egg white foam at the top of the cocktail.
Flavors for a Perfect Fall Pear Sour
Pear brandy and rye whiskey are a combination that always works for me. Something about the different mouthfeel and slight pepperiness of rye melds so well with the pear I end up dropping bourbon for rye almost every time.
And a brûléed pear slice for a garnish makes the presentation and flavor that much better. You get the scent of caramelized sugar and pear each time you lift the glass up to your lips.
While you could make this without egg white or aquafaba, it might be rough around the edges. In that case, choose a little lower proof alcohol and tweak the sour to sweet ratio in the cocktail.
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Recommended Bar Tools
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You probably already have these, but you may need them, too:
FALL AWAY – a Perfect Fall Whiskey Sour
- 1.5 oz rye whiskey I used New Riff Rye
- 0.5 oz pear brandy I used Belle de Brillet
- 0.5 oz fall triple simple syrup go here for recipe
- 0.75 oz lemon juice
- 16 drops smoked cinnamon bitters
- 2 dashes black walnut bitters
- 1 egg white
- Garnish: brûléed pear slice
- Combine rye, pear brandy, fall triple simple syrup, lemon juice, egg white and bitters in a shaking tin. Add ice and shake for 10 to 15 seconds. Double strain into a chilled cocktail glass and garnish with a brûléed pear slice.