 | CounterPear1 drink Ryan Zebroski | Bartender | The Madrona |
Ingredients for CounterPear:
• ¾ oz. Charbay Blood Orange Mandarin Vodka
• 1 ½ oz. pear infused Lillet Blanc
• ¾ oz. pear coulis
• pear cake as pairing
• thin pear slices
Ingredients for pear-infused Lillet Blanc:
• 1 bottle Lillet Blanc
• 3-4 pears sliced
• 1 stick of cinnamon
• 1 star of anise
Ingredients for Pear Coulis:
• The Perfect Purée Pear Puree, thawed
Ingredients for Pear Cake:
• 3 large ripe pears
• 1 tbsp. fresh lemon juice
• 1 ¾ cups all-purpose flour
• 2 tsp. baking powder
• 1 tsp. ground cinnamon
• ½ tsp. ground nutmeg
• 6 tbsp. unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 2 tsp. vanilla extract
• 1/3 cup sour cream
Method for pear-infused Lillet Blanc: Combine sliced pears, stick of cinnamon, and star of anise into a vacuum sealed bag with Lillet Blanc. Sous Vide for 2 hours.
Method for Pear Coulis: Strain The Perfect Purée Pear Puree through a coffee filter.
Method for CounterPear: Combine ingredients in mixing glass with ice. Stir well. Strain into a Nick & Nora glass. Skewer thin pear slices and pear cake to serve.