Fields Of Gold Recipe

Combine the diced Asian pear, 1 cup water, light brown sugar, star anise, cinnamon stick, sliced ginger and lemon zest in a small saucepan.

Bring to a gentle simmer over medium heat, then reduce to low and simmer, partially covered, for 10–12 minutes until the pear is very soft and fragrant.

Remove from heat. Discard star anise and cinnamon stick. Use an immersion blender or regular blender to purée the mixture until smooth. Strain through a fine mesh sieve into a bowl, pressing solids to extract liquid and pulp. You should have ~3/4 cup of mulled pear purée/juice.

Keep warm over very low heat or rewarm gently when ready to assemble the drink.

If you already have Teasider spice syrup, measure 0.5 oz and set aside. To make quickly: steep 1 black tea bag (or 1 tsp loose black tea) in 2/3 cup boiling water for 4 minutes with a small cinnamon stick and 1 crushed clove; remove tea and simmer with 2 tbsp sugar until slightly reduced (~8–10 minutes). Cool and strain. Use 0.5 oz per cocktail.

Combine whole milk, heavy cream, ground cardamom, cinnamon, ground fennel, pinch of salt and 1/2 tsp sugar in a small saucepan.

Warm over low heat until just below simmering (do not boil), whisking to dissolve spices and sugar. Remove from heat and let steep for 5 minutes.

Strain into a heatproof container. To create a light, slightly thickened foam, either: (a) use an immersion blender to aerate until frothy, or (b) transfer 3–4 oz to a small milk frother and froth until a stable foam forms. Keep warm (but not hot).

Preheat a small heavy skillet over medium heat. Add 1/4 cup milk and warm until it begins to steam and tiny bubbles form at the edge (do not boil). Remove; this is your toasted milk — it will have a slightly browned, toasty aroma.

Lightly butter the sides of two large marshmallows. Place them in the skillet just long enough to toast the contact points or use a culinary torch to toast them until golden and slightly charred. If using a torch, rotate to get even color and a soft interior.

Set toasted marshmallows aside on parchment.

In a pre-warmed heatproof mug, combine the Four Roses bourbon (2 oz), Alpeggio Hay Planteray Sealander rum (0.5 oz) and Smith & Cross rum (0.5 oz).

Add 0.5 oz Teasider spice reduction and 2 oz (about) of the warm mulled Asian pear purée/juice. Stir gently to combine.

Top the spirit/pear mixture with 2–3 oz of the warm Masala Chal foam, spooning it gently so the foam sits on top of the hot cocktail.

Pour the toasted milk (from the skillet) around the edge to integrate a toasty milk note — about 0.5–1 oz. This will slightly soften the foam surface and add richness.

Place one or two toasted marshmallows on top of the foam. Express the orange peel over the drink (twist and run the peel around the rim), then drop it in. Finish with a light grate of nutmeg and, if desired, a small sprig of thyme.

Serve immediately while hot. Advise guests to stir lightly to incorporate the foam and toasted milk into the cocktail as they drink.