Velvet Pear Sour
Velvet Pear Sour is a sour, citrus and fruity cocktail made with Gin, with moderate flavor complexity.
Ingredients
- 50 ml pear-infused gin (recommended: NIB)
- 25 ml lemon juice
- 15 ml simple syrup
- 20 ml pasteurized egg white (or aquafaba)
- Ice
- Lemon twist
- Aromatic bitters drops (optional, on the foam)
Method
- In a shaker, combine the pear-infused gin, lemon juice, simple syrup, and the egg white (or aquafaba).
- Dry shake: shake without ice until the foam builds.
- Fill with ice and shake again 10 to 15 seconds.
- Double strain into a chilled coupe, with no ice.
- Garnish with the lemon twist or a few bitters drops on the foam.
FAQ
What is in a Velvet Pear Sour?
A Velvet Pear Sour is made with 50 ml pear-infused gin (recommended: NIB), 25 ml lemon juice, 15 ml simple syrup, 20 ml pasteurized egg white (or aquafaba), Ice, Lemon twist and Aromatic bitters drops (optional, on the foam).
Is a Velvet Pear Sour strong?
A Velvet Pear Sour is spirit-forward: little mixer, and the alcohol shows.
When should you serve a Velvet Pear Sour?
A Velvet Pear Sour fits an aperitif.
What is the bartender tip for a Velvet Pear Sour?
15 ml syrup against 25 ml lemon keeps the sour tart on purpose — bump the syrup to 20 ml if it feels too sharp. Dry shake first, ice second: the foam disappears if you only shake with ice. Aquafaba goes in at the same volume. The pear gin (NIB) is the aroma; London Dry covers the structure, but the pear is gone. Behind the bar, use pasteurized egg white. Angostura drops on the foam are aroma, not sweetness. It is not La Sicília (grape and basil smash, no egg white), the Bee's Knees (honey, no foam), or the Raspberry Jam Sour (jam in place of syrup).