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.
1⁄2 candied | Fresh ginger root (thumbnail-sized slice) |
1 2/3 fl oz | Cognac (brandy) |
2/3 fl oz | Ginger liqueur |
1/3 fl oz | Ginger wine |
1 fl oz | Pear juice (freshly pressed) |
2/3 fl oz | Lemon juice (freshly squeezed) |
1/2 fl oz | Pasteurised egg white or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
Hazardous ingredients
Pasteurised egg white is potentially hazardous to those with allergy or intolerance.
Review:
A cognac laced, slightly sweet ginger bomb.
History:
Created in 2015 by Matt Law at Gorilla, Manchester, England
Alcohol content:
- 1.5 standard drinks
- 14.38% alc./vol. (28.76° proof)
- 20.8 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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