Ginger Pear Marini
I had a great ginger pear martini at Roy's Hawaiian and I want to make it at home. The bartender wold not give me the recipe...but I watched him intently!
The description on the menu had : nigori sake, four square vodka, agave nectar...I watched him make it numerous times and I could also see that he put in canton ginger liquor. He served it with crushed ice and a pear slice.
I have been doing some research , but I am not sure of the amounts....also, I was thinking of making a home made pear nectar to add to the alcohol.
Any advice would be appreciated!
DSP's recipe sounds good. I don't have lavender bitters, but a few drops of Creme de Violette might be good as a sub. Here's something that I made last year:
by Dan Chadwick
2 oz Pear eau de vie
1/2 oz Maraschino Liqueur
1/2 oz Ginger liqueur, Crème de Gingembre (or Canton)
1/2 oz Lemon juice
1 ds Peychaud's Bitters
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I'm not sure how essential the lavender bitters are, since I wrote those notes last October ... but you can get the bitters at Boston Shaker -- the brand is Scrappy's. The same brand has a really interesting cardamom bitters. (I think the lavender is a bit more flexible--the cardamom version is VERY strong.)
In the fall I like to mess around with ginger/pear in a sidecar variant. (I wouldn't call it a martini, as I'm somewhat of a about these kinds of things.) Here are my most recent proportions:
1.5oz pear eau du vie (poire williams or similar)
0.5oz apple brandy (calvados, etc)
40ml Domain de Canton
20ml lemon juice
1d lavender bitters
1d orange bitters
Shake, tight strain.
... quite different from what you had but hopefully it will give you some ideas to mess around with.