Genovian Ghost Recipe

Combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat. Stir until sugar completely dissolves and the liquid barely simmers.

Add the chopped pear and 6 sage leaves to the saucepan. Reduce heat to low and gently simmer for 8–10 minutes, mashing the pear occasionally with the back of a spoon to release juices and aroma.

Remove from heat and let the mixture steep for 15–20 minutes, allowing the sage and pear flavor to infuse.

Strain the syrup through a fine mesh sieve or cheesecloth into a clean container, pressing on the solids to extract as much liquid and flavor as possible. Discard solids.

Stir in 1 tsp lemon juice (optional) to brighten flavor and help preserve. Cool completely. Refrigerate up to 2 weeks.

Dry Shake (if using egg white)

In a cocktail shaker, add pear vodka, pear liqueur, Licor 43, fresh lemon juice, 0.5 oz sage & pear simple syrup, and 0.5 oz egg white (if using). Close the shaker and shake vigorously without ice for 15–20 seconds to emulsify and create foam.

Wet Shake

Open the shaker, add 6 ice cubes, close, and shake vigorously for 12–15 seconds until the shaker is very cold to the touch (this chills and dilutes the drink appropriately).

Double-strain the mixture through a fine mesh strainer into a chilled coupe or Nick & Nora glass to remove ice shards and any small solids for a silky texture.

If not using egg white, simply add all cocktail ingredients to a shaker with ice and shake 12–15 seconds, then strain into a chilled glass.

Express the oils of a fresh sage leaf over the surface of the cocktail by gently pinching the leaf between your fingers and holding it about 3–4 inches above the glass, then rub the leaf along the rim if desired.

Float the thin pear slice on the foam or rest it on the rim. Sprinkle a light dusting (about 0.25 tsp) of microplaned lemon zest over the top if you like a brighter aromatic note.

Serve immediately. Enjoy the balance of pear, warm vanilla-citrus from Licor 43, and herbaceous sage.