This Easter, it being chilly and complete with a tiny dusting of snow, we set the menu accordingly and served lamb and several hearty accompaniments such as homemade baguette, rosemary roasted red and purple potatoes and roasted asparagus. As has become the new norm, I offered all comers to our Easter dinner a cocktail. This time, I had on hand fresh grapefruit juice, pear nectar and mango syrup. At first, people were sort of quizzical about a cocktail made with pear nectar, but by the end of the afternoon, as one person followed another, everyone, to a person, choose the pear nectar. Even my friend, who loves red wine, put the wine down for a while to sip on her own pear nectar cocktail.
This cocktail is technically a shrub, a cocktail made with vinegar-ed syrup, due to the white balsamic. With Jack Rudy Cocktail Co. aromatic bitters, a Cranberry and Pear White Balsamic Vinegar from Fiore and home made pear nectar I created what we called The Baggywrinkle – a cocktail with a wonderful balance of sweet and spirit, sour and bitter.
For those who are not boat people, baggywrinkles are handmade chafe gear that look a little bit like furry logs. They are affixed to the topping lifts (You might not know what this is either, but it’s the wire that holds up the boom. If you don’t know what a boom is, might as well skip to the cocktail instead.) and prevent sharp bits of wire from creating a hole in the sails. This shrub is about the same manila or natural color as most baggywrinkles and because of the pear nectar, is actually has a little textural feel to it that could perhaps be described as, well, furry, if you wanted to stretch it, which I do because I’ve been wanting to call a cocktail The Baggywrinkle for some time now.
1 1/2 ounces Jim Beam Bourbon
3 ounces pear nectar
1/2 teaspoon Fiore Cranberry and Pear White Balsamic Vinegar
1/2 a dropper of Jack Rudy Cocktail Co. aromatic bitters
ice for shaking and for the glass
slice of pear
Chill an Old-Fashioned glass with ice cubes. Combine the bourbon, pear nectar, vinegar, and bitters in a cocktail shaker filled with ice. Strain into the chilled Old-Fashioned glass, garnish with pear slice and serve.
Makes 1 cocktail
Cocktails for Easter!