PEAR ME SOME THYME Light, elegant and refreshing, this sparkling sipper is the taste of a sun-dappled autumn afternoon. ¾ oz (22.5 ml) Lillet Blanc
½ oz (15 ml) Poached Pear liquid * Codorníu Clasico Cava Brut, to top 3 frozen Poached Pear Roses, for garnish ** few sprigs fresh thyme, for garnish
* To make a Poached Pear, cut 1 pear in half lengthwise and place in a saucepan, cut-side down. Add 1½ cups (375 ml) water, ½ cup (125 ml) honey, 1 tsp (5 ml) vanilla extract, 2 star anise, 6 to 8 whole green cardamon pods, ½ tsp (2.5 ml) fresh thyme leaves, 1 cinnamon stick and ½ tsp (2.5 ml) salt. Over medium heat, bring to a simmer, making sure to keep pears submerged under liquid. Simmer for 20 minutes, or until pears are easily pierced with a fork. Remove pears from liquid, then fine strain liquid and set aside for cocktail. Pears and liquid can be stored in separate airtight containers for up to 1 week. ** To make Poached Pear Roses, once Poached Pear halves are cool, thinly slice lengthwise and roll 2 to 3 slices into each other to form a rose. Use a toothpick to hold together, then place on a small baking sheet. Repeat with remaining pear slices to form more roses, then freeze roses to hold shape. Once frozen, roses can be kept in an airtight container in freezer for up to 2 weeks. In a cocktail shaker, combine Lillet Blanc and Poached Pear liquid. Add ice and shake for 5 to 7 seconds. Strain into a wineglass over fresh ice and top with sparkling wine. Garnish with frozen Poached Pear Roses and fresh thyme sprigs, and serve.
UNDERSTORY
Gin steeped with wild shiitakes, briny pickled mushrooms and dry vermouth combine in a deeply earthy, forest-floor, low-ABV martini like no other. 1½ oz (45 ml) Noilly Prat Extra Dry Vermouth 1 oz (30 ml) mushroom-infused Broker’s London Dry Gin *
½ oz (15 ml) brine from Pickled Mushrooms ** 2 Pickled Mushrooms, skewered, for garnish **
* To make mushroom-infused gin, in a container, combine 7 oz (210 ml) London Dry Gin and 1¾ oz (50 g) dried shiitake mushrooms. Allow to infuse at room temperature for 24 hours. With a slotted spoon, remove mushrooms and press out liquid into gin container. Infused gin will stay fresh in a lidded container in refrigerator for up to 1 month. ** To make Pickled Mushrooms, in a saucepan, combine 7 tbsp (105 ml) white wine vinegar, 7 tbsp (105 ml) water, 1½ tbsp (22.5 ml) white sugar and 1 tbsp (15 ml) pickling spice. Bring to a simmer over medium heat. Add 7 oz (200 g) fresh cremini mushrooms and simmer for 15 minutes. Remove from heat and transfer to an airtight container. Cool to room temperature, then place in refrigerator and allow to pickle for a minimum of 24 hours. Can be stored in refrigerator for up to 1 month. Place a martini or coupe glass in freezer to chill. In a mixing glass, combine vermouth, mushroom-infused gin and pickling brine. Add ice and stir for 7 to 10 seconds. Fine strain into chilled glass and garnish with skewered Pickled Mushrooms.
Broker’s London Dry Gin $29.99 United Kingdom 359125 Noilly Prat Extra Dry Vermouth $16.99 France 656876
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