Yummy

http://www.yummy.ph 69 December 2016PEAR-GINGERSYRUPSimmer 100 gramsfragrant pear (cored andsliced), ½ cup honey, ½cup water, and1 tablespoon gratedginger for 15 minutes.Cool and strain.``````LEMONGRASS-HONEY SYRUPWhiz 2 stalkslemongrass (choppedÀœÕ}…Þ®]¦|³ cup honey,and ¾ cup water ina blender for a fewseconds. Strain usingcheesecloth.``````EARL GREY-ANISE SYRUPCombine 2 teaspoonsEarl Grey tea leaves,1 star anise (crushed),¦|³ cup honey, and¾ cup hot water. Lety>ۜÀȘvÕÃi՘̈Ü>ÌiÀcools. Strain.``````PEAR PURÉEWhiz 2 mediumfragrant pears (peeled,cored, and chopped)and ¼ cup water in ablender until smooth.``````Pear-Cucumber FizzFill a high ball or double old-fashioned glass with ice cubes.Add ¼ cup fresh cucumberjuice (use a juicer to extract), 1½tablespoons pear-ginger syrup(see tip), 1 tablespoon limejuice, and ¼ cup club soda.Garnish with a pear slice and staranise. Serve with a straw.``````Lime and RaspberryCoolerCombine egg white from1 fresh egg, 3 tablespoonsspiced rum (we used SailorJerry), 1½ tablespoons freshlime juice, 1 tablespoonraspberry syrup (we usedMonin), and ½ tablespoonsimple syrup in a shaker. Fillhalfway with ice cubes. Coverand shake vigorously. Removeice, cover, and shake again untilfoamy. Strain into a coupe orstemmed glass. Garnish with afresh thyme sprig.``````Pear-Lemon GinCombine 3 tablespoonsLondon Dry gin (we usedTanqueray), 2 tablespoons pearpurée (see tip), 2 tablespoonssparkling wine (we usedMartini Asti), 1½ tablespoonsrosemary-clove syrup (see tip),and 1 tablespoon fresh lemonjuice in a shaker. Fill shakerhalfway with ice cubes. Pourinto an empty shaker then pourback into shaker with ice. Repeat7 times. Strain into a stemmedglass. Garnish with a freshrosemary sprig and a pear slice.``````CucumberCitrus SqueezeCombine egg whitefrom 1 medium fresh egg,3 tablespoons fresh cucumberjuice (use a juicer to extract),3 tablespoons fresh grapefruitjuice, 1½ tablespoonsfresh lemon juice, and1½ tablespoons lemongrass-honey syrup (see tip) in ashaker. Fill halfway with icecubes. Cover and shakevigorously. Remove ice, cover,and shake again until foamy.Strain into a rocks or stemmedglass. Garnish with a rolledcucumber strip and grapefruitpeel skewered on a cocktail pick.Orange andGrey SpritzMuddle 3 maraschino cherriesin a shaker using a muddleror wooden spoon. Add 2tablespoons London Dry gin(we used Bombay Sapphire),1½ tablespoons fresh orangejuice, and 1 tablespoon EarlGrey-anise syrup (see tip). Fillshaker halfway with ice cubes.Cover and shake vigorously.Strain into a rocks glass with icecubes. Top with ¼ cup sparklingwine (we used Martini Asti).Garnish with an orange peeland a cherry.Cocoa and Tea MeltCombine 1½ cups water,1 Earl Grey tea bag, 1 staranise, and 1 tablespooncrushed cacao nibs in a smallsaucepan over medium heat.Reduce to three-fourths.Strain and let cool. Place5 tablespoons Earl Greymixture, 2 tablespoons heavycream, and 1 tablespoonsimple syrup in a shaker. Fillhalfway with ice cubes. Coverand shake vigorously. Using astrainer, coat the outside of acoupe with sweetened cocoapowder, if desired. Strain drinkinto prepared glass. Garnish withfresh mint leaves.``````ROSEMARY-CLOVE SYRUPSimmer ½ cup sugar,½ cup water, 6 cloves, and2 sprigs fresh rosemaryin a small saucepan untilsugar is dissolved. Letcool and strain.