Poire de Vivre
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Poire de Vivre
Serve in a Coupe glass
| 1⁄2 candied | Fresh ginger root (thumbnail-sized slice) |
| 1 2⁄3 oz | Rémy Martin V.S.O.P. cognac |
| 2⁄3 oz | Ginger liqueur |
| 1⁄3 oz | Ginger wine |
| 1 oz | Pear juice (freshly pressed) |
| 2⁄3 oz | Lemon juice (freshly squeezed) |
| 1⁄2 oz | Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Vegan egg white alternative |
Garnish: 3 dots Jerry Thomas' bitters
How to make:
MUDDLE ginger in base of shaker. Add other ingredients, shake with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
Allergens:
Recipe contains the following allergens:
- Egg white (pasteurised) - Eggs
Review:
A cognac laced, slightly sweet ginger bomb.
History:
Created in 2015 by Matt Law at Gorilla, Manchester, England
Alcohol content:
- 1.4 standard drinks
- 13.11% alc./vol. (13.11° proof)
- 19 grams of pure alcohol
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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