Have you ever thought about how to surprise guests? Do we have a chance to create something unique in the preparation of alcohol, because so much has already been invented and done.
Better to try and fail than not to try. So I decided to surprise my friends with a new taste of bourbon.
I received such a letter from my subscriber Anna Vladimirovna from Novosibirsk. I want to share with you her interesting recipe.
How did the idea come about
The history of creation is simple and banal. I wanted something unusual, something that you will not try anywhere else, which will surprise you with taste, originality and individuality.
After some thought, I decided that smoked meat would dominate the taste of my drink. Namely, a smoked pear that accidentally caught my eye while going to the store. Why not?
I wanted to make a drink that can be consumed just like that and used in cocktails. Therefore, I took the Kentucky bourbon “Jim Beam” as a basis.
My choice was due to the fact that the bourbon is aged in charred oak barrels and already has a certain “smokedness” in taste. It seemed to me that the dried pear will reveal its flavor and aroma to the maximum in combination with this drink. Looking ahead, I will say that I was not mistaken.
Necessary ingredients
I decided to take only simple ingredients, there are only three of them. I will dwell on each of them in more detail.
“Jim Beam White label” – aged 4 years in new charred oak barrels. Why this particular brand? I had a lot of trial and error. As a result, I came to the conclusion that the result directly depends on the ingredients of different price categories – the cheaper the alcohol base, the sharper and rougher the tincture will turn out.
But the expensive brands were too soft and thin, the pear eventually “hammered” them. “Jim Beam White label” costs about 900 rubles per 0,5 liter and belongs to the middle price category, which is why I choose it.
The next ingredient is a smoked pear. I take it from a greengrocer near my house. As the seller said, she is being transported from Uzbekistan. I think you can find this ingredient in the shops of your city.
I met him in many chain stores in vacuum packaging. The cost of a smoked pear is quite democratic – 150-200 rubles per kilogram.
But you should carefully look at the terms of manufacture and shelf life of the product. Once I came across a dry, long-lying pear. As a result, I did not get what I wanted: the color is dull, the taste is empty and not saturated.
Further, the last ingredient is sugar syrup, which is called “simple” in the language of bartenders. To prepare it, you need to mix water and sugar in a one-to-one ratio and heat them over low heat. Gradually the mixture will thicken. The final consistency should be viscous, then the texture of the drink will be dense.
If you prepare the simple thinner, then more will be needed in the tincture, thereby diluting the finished drink and reducing the “place” for other ingredients.
Preparation
For ease of perception, I will arrange the recipe in the form of a table. You can change the amount of ingredients to your liking, but for the first time, I still advise you to follow my recommendations:
Ingredient | Quantity |
| Bourbon | 700 ml |
| Pear | 400 g |
| Sugar syrup | 100 ml |
In a jar with a volume of 1,5 -2 liters with a screw cap, I put a pear and bourbon. Then I put it in a dark place at room temperature. I insist 7-10 days.
I add the simple to the tincture after it is ready, that is, after 7-10 days. After that, I insist the drink for another day, filter through a sieve and bottle it with a tight-fitting lid.
Important! The pear is used whole (with a tail and bones), it cannot be cut before mixing, as excessive bitterness will appear in the final drink, and the color will be cloudy.
What happened as a result
As a result, I got not only an independent beautiful, fragrant, original and unique drink, but also an excellent ingredient for cocktails. Of course, the tincture is strong (about 40% vol.), but the taste is soft, the body is dense, the aromatics are bright and light.
This tincture goes well with meat, seafood, light fruit snacks and belongs to the aperitif class.
Important! Tincture should be stored in a dark place, without light and direct sunlight. If left in the zone even with minimal illumination, the color of the drink will become much lighter. Not critical, but still.
I advise you to listen to your taste preferences when making smoked pear bourbon. Feel free to experiment with the amount of pear and bourbon, as well as the aging time. I hope you have a wonderful drink!
Excessive alcohol consumption is harmful to your health. Take care of yourself!
My first attempt at making an exclusive drink was a success. Later, I repeatedly experimented and found “my” ratio of ingredients.
Maybe while you were reading my story, you had a desire to cook something unusual? Share with me your most unusual tincture ingredients.