This pear whiskey sour is perfect for the winter, and my new favorite spin on an old classic cocktail!
Happy Monday, friends! It was a rough and busy week last week, and we’ve got another intense one coming up. We’ve had a fairly serious issue come up in our family just last week, although it’s not something I’m ready to discuss yet. Suffice it to say, we spent a good chunk of the weekend decorating for the holidays as a distraction and also to up the cheer level in our house, which I feel we could all use right about now!
For today’s distraction though, we turn to this tasty new cocktail recipe! This pear whiskey sour is the perfect recipe as the weather turns colder, and it’s a spin on an old classic favorite of mine. I love a good whiskey sour, but decided to upgrade the flavor combo for the season! I hope you enjoy!
A Pear Whiskey Sour for the Winter
This pear whiskey sour is perfect for the winter, and my new favorite spin on an old classic cocktail!This pear whiskey sour is perfect for the winter, and my new favorite spin on an old classic cocktail!
- 1 1/2 ounces bourbon whiskey
- 1 1/2 ounce pear juice
- 3/4 ounce rosemary honey simple syrup (recipe below)
- 1 egg white
- 1-2 dashes Angostura bitters
For rosemary honey simple syrup:
- 1/2 cup water
- 1/2 cup honey
- 4-5 sprigs rosemary
- 3-4 star anise
To make simple syrup:
Combine water and honey in a small saucepan over medium heat. Cook until the mixture starts to bubble slightly around the edges and the honey is fully dissolved, stirring occasionally. Turn off the heat and add rosemary sprigs and star anise. Steep for about 10 minutes, then strain out the rosemary and star anise and transfer the simple syrup to an airtight jar for storage. Allow to cool completely before use.
To make cocktail:
In a shaker, add bourbon, pear juice, honey simple syrup, and egg white. Fill shaker with ice and shake for 20-30 seconds, until well combined. Strain into a coupe glass or rocks glass and garnish with a star anise and rosemary sprig, if desired.