The White Geisha Recipe
Soju, Pear, Fresh Lime, Sparkling Yuzu.
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Ingredients
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Cocktail
Garnish
Method
Cocktail
Prepare pear purée (if not pre-made)
Core and roughly chop one ripe Asian or Bartlett pear. Place pear pieces in a blender and blend until completely smooth. If the purée is too thick, add 1–2 teaspoons of water and blend again. Strain through a fine mesh sieve for an extra-silky texture (optional). Measure 1.5 oz of the purée for the cocktail.
Add 2 oz soju, 1.5 oz pear purée, 0.5 oz fresh lime juice, and 0.5 oz simple syrup into a cocktail shaker.
Fill the shaker with ice (about 6 standard ice cubes). Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker is well-chilled and slightly frosted. This chills and aerates the pear purée.
Double-strain the shaken mixture into a chilled coupe or chilled rocks glass (if you prefer it on the rocks) using a fine mesh strainer in addition to the shaker strainer to remove any pear solids and ice shards.
Top the strained cocktail with 2 oz chilled sparkling yuzu. Pour gently over the back of a spoon or down the glass side to preserve effervescence and create a gentle layer of bubbles.
Give the drink a gentle stir (1–2 rotations) to integrate the sparkling yuzu without flattening it.
Garnish
Float a thin pear slice on the surface of the cocktail or rest it on the rim. If using, add a micro mint or shiso leaf atop the pear slice for aroma and a lime twist at the side for a bright citrus oil.
Serve immediately while the sparkling yuzu is lively.