Restaurants›Brine Seafood & Raw Bar›Pear Martini Recipe

Pear Martini Recipe

Inspired by Brine Seafood & Raw Bar

Time10m

Serves1

Grey goose la poire/ st. germain/ pear liqueur/ pear & lemon juice/ egg white

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Ingredients

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Cocktail

2 oz Grey Goose La Poire (pear vodka)1/2 oz St-Germain elderflower liqueur1/2 oz Pear liqueur (e.g., De Kuyper Pear, or similar)1 oz Fresh pear juice (or pear nectar)1/2 oz Fresh lemon juice1 piece Egg white (large)1 cup Ice

Garnish

1 piece Thin pear slice or pear fan1 piece Lemon twist (optional)

Method

Cocktail

Dry shake

Add Grey Goose La Poire, St-Germain, pear liqueur, fresh pear juice, fresh lemon juice, and the egg white to a cocktail shaker. Do not add ice. Seal and dry-shake vigorously for 15–20 seconds to emulsify the egg white and create foam.

Wet shake

Open the shaker and add ice (about 1 cup). Seal and shake hard for 12–15 seconds until the shaker is very cold to the touch and well-chilled. This chills and dilutes the cocktail and further aerates the egg white for a silky foam.

Double strain the mixture through a fine-mesh strainer (or Hawthorne plus fine strainer) into a chilled martini or coupe glass to remove ice shards and achieve a smooth texture. Pour gently to preserve the foam on top.

Garnish & Finish

Float the thin pear slice or fan on the foam. Optionally express a lemon twist over the drink (pinch the peel skin-side down over the glass to release oils) and drop it on top or discard as preferred.

Serve immediately. Inform guests about the egg white if needed for allergy/ dietary reasons.