Pear Drop Recipe

If rimming is desired, rub the cocktail glass rim lightly with a lemon wedge and dip into superfine sugar; set the glass aside in the freezer or on a cool surface to chill.

If using egg white, separate one egg and reserve the white. Use pasteurized egg white if you prefer not to use raw egg.

Thinly slice a ripe pear for garnish and set aside one pear slice. Keep the pear purée or nectar chilled.

Dry shake (if using egg white)

Add pear vodka (2 oz), pear liqueur (1/2 oz), fresh lemon juice (1/2 oz), simple syrup (1/2 oz), pear nectar or purée (1 oz), egg white (1) and Angostura bitters (2 dashes) to a cocktail shaker. Seal and shake vigorously without ice for 15–20 seconds to build a foamy emulsion.

Wet shake

Add ice (enough to fill shaker about two-thirds, about 1 cup) to the shaker. Shake vigorously for 10–15 seconds until well-chilled (shaker becomes frosty).

Double strain the mixture into the prepared chilled coupe or martini glass using a Hawthorne and fine-mesh strainer to remove ice shards and any fruit fibers, producing a smooth, frothy surface.

Express a small lemon peel oil over the drink if desired, or add 2 additional tiny dashes of Angostura bitters on top of the foam and use a toothpick to create a simple design.

Float the pear slice on the foam or rest it on the rim. Drop one pear drop candy or gummy onto the pear slice or gently place it on the glass edge for a playful touch.

Serve immediately while chilled.