Everyone has a few skeletons in the closet. Mine are just drunk.
They're quite annoying little guys who keep me awake at night with their rattling and rowdy antics. They make great party guests on Halloween and Day of the Dead though.
TheDRUNK SKELETONS IN THE CLOSETCocktailA Red Pear New York Sour
INGREDIENTS1.5 Oz. Pear Infused Blanton's Bourbon(Instructions below.)1 Oz. La Catrina Vino Cabernet Sauvignon1 Tablespoon Honey Ridge Farms Honey Creme Lemon1 Tablespoon Hot Water1 Oz. Fresh Red Pear Juice1 FRESH Egg White(or 2 Tablespoons Pasteurized Egg White)
Garnish: Dried Pear Slice (Recipe below), Homemade Bourbon Cherries
Tools: Cocktail Shaker
Glass: Cocktail
DIRECTIONSTake a tablespoon of Honey Ridge Farms Honey Créme Lemon and thin to a syrup consistency with a tablespoon of hot water.Pour all the ingredients except the red wine into a cocktail shaker without ice and dry shake to emulsify the egg and create a foam.Shake again with ice to chill then strain into a chilled glass.Float the red wine gently on the top of the cocktail, garnish and serve.
VOICEOVER VIDEO WITH INGREDIENTS AND DIRECTIONS:
PEAR INFUSED BOURBON(Feel free to use regular bourbon if you don't have the time to make the pear infused version, but if you do it really finishes the pear flavor of the cocktail.)
Wash, dry, core and slice 4 red Anjou pears into eight slices each, add them to a large Mason jar. Pour in a fifth of bourbon and let infuse for a week minimum, shake and taste every day. Strain into a clean bottle or Mason jar. If you allow this to infuse for a week or two longer it mellows out nicely.
DRIED PEAR SLICES(Also works for oranges, lemons, limes and apples.)Cut your fruit into slices approximately 1/4" thick.Place the slices onto a parchment paper lined baking sheet.Dry in the oven at 200 Fahrenheit for 2-3 hours, each fruit will dry at different cooking times so check every hour. When the fruit has dried to a leather consistency, turn off heat and leave in the oven to cool.Store in plastic bags or covered container.
Updated 10-2021
PLEASE DRINK RESPONSIBLY
