http://www.yummy.ph 69 December 2016
PEAR-GINGER
SYRUP
Simmer 100 grams
fragrant pear (cored and
sliced), ½ cup honey, ½
cup water, and
1 tablespoon grated
ginger for 15 minutes.
Cool and strain.LEMONGRASS-
HONEY SYRUP
Whiz 2 stalks
lemongrass (chopped
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Þ®]¦|³ cup honey,
and ¾ cup water in
a blender for a few
seconds. Strain using
cheesecloth.EARL GREY-
ANISE SYRUP
Combine 2 teaspoons
Earl Grey tea leaves,
1 star anise (crushed),
¦|³ cup honey, and
¾ cup hot water. Let
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cools. Strain.PEAR PURÉE
Whiz 2 medium
fragrant pears (peeled,
cored, and chopped)
and ¼ cup water in a
blender until smooth.Pear-Cucumber Fizz
Fill a high ball or double old-
fashioned glass with ice cubes.
Add ¼ cup fresh cucumber
juice (use a juicer to extract), 1½
tablespoons pear-ginger syrup
(see tip), 1 tablespoon lime
juice, and ¼ cup club soda.
Garnish with a pear slice and star
anise. Serve with a straw.Lime and Raspberry
Cooler
Combine egg white from
1 fresh egg, 3 tablespoons
spiced rum (we used Sailor
Jerry), 1½ tablespoons fresh
lime juice, 1 tablespoon
raspberry syrup (we used
Monin), and ½ tablespoon
simple syrup in a shaker. Fill
halfway with ice cubes. Cover
and shake vigorously. Remove
ice, cover, and shake again until
foamy. Strain into a coupe or
stemmed glass. Garnish with a
fresh thyme sprig.Pear-Lemon Gin
Combine 3 tablespoons
London Dry gin (we used
Tanqueray), 2 tablespoons pear
purée (see tip), 2 tablespoons
sparkling wine (we used
Martini Asti), 1½ tablespoons
rosemary-clove syrup (see tip),
and 1 tablespoon fresh lemon
juice in a shaker. Fill shaker
halfway with ice cubes. Pour
into an empty shaker then pour
back into shaker with ice. Repeat
7 times. Strain into a stemmed
glass. Garnish with a fresh
rosemary sprig and a pear slice.Cucumber
Citrus Squeeze
Combine egg white
from 1 medium fresh egg,
3 tablespoons fresh cucumber
juice (use a juicer to extract),
3 tablespoons fresh grapefruit
juice, 1½ tablespoons
fresh lemon juice, and
1½ tablespoons lemongrass-
honey syrup (see tip) in a
shaker. Fill halfway with ice
cubes. Cover and shake
vigorously. Remove ice, cover,
and shake again until foamy.
Strain into a rocks or stemmed
glass. Garnish with a rolled
cucumber strip and grapefruit
peel skewered on a cocktail pick.Orange and
Grey Spritz
Muddle 3 maraschino cherries
in a shaker using a muddler
or wooden spoon. Add 2
tablespoons London Dry gin
(we used Bombay Sapphire),
1½ tablespoons fresh orange
juice, and 1 tablespoon Earl
Grey-anise syrup (see tip). Fill
shaker halfway with ice cubes.
Cover and shake vigorously.
Strain into a rocks glass with ice
cubes. Top with ¼ cup sparkling
wine (we used Martini Asti).
Garnish with an orange peel
and a cherry.
Cocoa and Tea Melt
Combine 1½ cups water,
1 Earl Grey tea bag, 1 star
anise, and 1 tablespoon
crushed cacao nibs in a small
saucepan over medium heat.
Reduce to three-fourths.
Strain and let cool. Place
5 tablespoons Earl Grey
mixture, 2 tablespoons heavy
cream, and 1 tablespoon
simple syrup in a shaker. Fill
halfway with ice cubes. Cover
and shake vigorously. Using a
strainer, coat the outside of a
coupe with sweetened cocoa
powder, if desired. Strain drink
into prepared glass. Garnish with
fresh mint leaves.ROSEMARY-
CLOVE SYRUP
Simmer ½ cup sugar,
½ cup water, 6 cloves, and
2 sprigs fresh rosemary
in a small saucepan until
sugar is dissolved. Let
cool and strain.