This silky cocktail was created by Alec Pignotti, beverage manager at Recess in Chicago. It adds an extra layer of complexity to a Whisky Sour, with warm baking spices and Asian pears.
- 1½ oz. Suntory Toki (or other Japanese whisky)
- ½ oz. pear brandy
- ½ oz. spiced pear syrup (recipe below)
- ¾ oz. lemon juice
- 1 egg white
- 1 dash Angostura bitters
- 1-2 whole star anise for garnish
Combine all ingredients in a tin-on-tin Boston shaker with ice. Hard shake for 10 seconds. Strain the ice and dry shake for 10 seconds. Fine strain into a coupe and garnish with star anise.
Spiced Pear Syrup
- 3 Asian pears
- 1 cup water
- 5 whole star anise
- 2 cups sugar
Remove skin, stems, and seeds from pears. Combine in a blender with water and star anise. Strain mixture through a fine strainer. In a pot, combine puree with sugar over high heat until sugar dissolves. Strain through a fine strainer into an airtight container. Keep refrigerated for up to two weeks.