Exploring Flavors

We loved making this pear martini, but you may be wondering how we came up with it. Great question!

We start usually with what's on hand, or what is in season. Next we decide what spirit would pair (pear?) well with the fruit. Finally, we decide which aspect of the drink we want to stand out, and that decides the secondary spirit, fortified wine, or mix. If there is a texture we want, say the silkiness of a sour, we add an ingredient and/or mixing method that creates that texture (for a sour, it would be shaken egg white). You can also choose a drink based on the spirit: if you are using whiskey, a riff on an Old Fashioned or Manhattan will have a good shot at being a successful creation.

Let's break this process down for a pear martini: First, we had been wanting a cocktail with the gentle sweetness of pear for some time, so we bought one in the fall to infuse into a spirit. Next, we began thinking of what flavours of spirit go with pear; we landed on gin, as the herby, bitter, slight fruity notes of the gin would respond well to the pear's tart and sweet elements. When we make anything with gin, we tend to begin thinking in terms of a martini, simply because gin martinis are historically excellent and also one of our favorite cocktails. This time, a martini seemed like a good fit, but if your first idea seems wonky, keep brainstorming: you will find something that works. Finally, we wanted to bring out a bit more of the sweet pear in the finished product, which brought us to including St. Germain, an elderflower liqueur. The St Germain bottle indicated that the liqueur includes notes of pear, and therefore was a perfect match for this martini. We mixed the drink, tasting as we went, and thought it was a great result. We will now look for pears in the fall to make this delicious cocktail, and all because we had an idea, and followed it through. Best part about this is that you can do this too! Our aim is to foster creativity with this blog, so try playing with different flavors in your cocktails and see what flavours work for you.

Do get it twisted

The citrus twist is a classic garnish that appears alongside iconic cocktails like the Old Fashioned, Sidecar, and Martini. While there a few different origin stories that range from an early sanitization technique to a method of scurvy prevention, the twist is a garnish that serves both visual and practical purposes. One simple explanation for the twist is that it looks good and can it be especially striking if it contrasts the final colour of the drink. For example: the deep purple hue of a butterfly pea flower infused gin is the perfect contrast for a bright yellow lemon twist. On a more practical level, the oils released by a citrus twist can enhance the aroma and flavours of a cocktail, making it a natural choice to pair with spirits like a citrus-forward gin or a sweet and spicy rye whiskey.

To make a citrus twist, you will need:

• A vegetable peeler (optional)
• A sharp paring knife
• A cutting board

When making a twist, you want to pick a fruit that is ripe, but still firm. This will make it easier to work with. Use the vegetable peeler (or your sharp paring knife) to remove some of the peel from your fruit. When removing the peel, you want a long piece with as little of the white pith as possible. Now, we like to squeeze the peel over the cocktail. This is called expressing, and it will release some of the oils from the peel, imparting their flavour and aroma to the cocktail. At this point, you can choose to trim the sides of the peel for a cleaner look, or you can leave it as is. Next, rub the peel along the rim of the glass, twist the peel, then place it in the glass. You can also use your paring knife to carve more elaborate shapes out of your citrus peel like leaves or zigzags. You can also roll it up and pierce it with a cocktail pick to create a citrus rose or a heart. At the end of the day, a garnish is a great opportunity to elevate the presentation of your drink, so play around with different options and get creative.

How to make it

Infuse, Mix, Stir, and Serve.

Dice up the pear and let it sit in the gin: The infusion process may take 1-3 days depending on how strongly your pear infuses into the gin. Taste the gin every so often to see if it's infused to your liking.

When your gin is ready, mix it, the vermouth, and the elderflower liqueur in a mixing glass with ice and stir until chilled.

Serve in a chilled coup, and enjoy.