Pear Sonata
A crisp, delicate cocktail that celebrates pear season
1cocktail; foam makes enough for about 10 cocktails
1cocktail; foam makes enough for about 10 cocktails
To make the pear foam
  1. Peel a couple ripe pears: I used Red Anjou. Juice the pears, and measure out 7 ounces of pear nectar. If you don’t have a juicer you can use bottled pear nectar. However, I would recommend using a brand with as few artificial ingredients as possible.
  2. Add the pear nectar to the whipped cream canister, along with the egg whites and the St. Germain. Next, close the canister and  give it a hard shake to combine the ingredients. Charge the canister with one nitrous oxide cartridge, give it another hard shake, and refrigerate for at least one hour.
To make the cocktail
  1. Add the gin, St. Germain, lemon juice, dry vermouth, and pear eau de vie to your shaker. Fill your shaker with ice and shake for a full 10 seconds.
  2. Double strain through a fine mesh strainer over new ice into a small Collins glass. Remove your pear foam from the fridge. Charge with the second nitrous oxide cartridge and give it another hard shake before topping the cocktail with foam.
  3. Garnish with a little freshly grated cinnamon and a slice of fresh pear.