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December 2018 | A Very Pear-y Christmas
A sneak preview of what is in store for our Winter Bar Club Shipment!
Nov 28, 2018 at 2:30 PM
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Comments (4)The North Star
Ingredients
2oz NVD Pear Brandy
1oz Tait Farm Spiced Apple Shrub
2oz Sparkling Wine
1 Sugar Cube
3-5 Dashes Berg & Hauck's Aromatic Bitters (Try Orange or Lemon).
Garnish: Orange Twist
Preparation
Place suger cube into a Champagne flute and douse with bitters. Set aside. Add Pear Brandy and Spiced Apple Shrub to a cocktail shaker filled with ice and shake vigorously for 10 seconds. Strain into reserved Champage flute. Top with 2-4 oz Sparkling Wine. Garnish with an orange twist.
*Napa Valley Distillery always recommends drinking responsibly.
The Genteel Pear
Ingredients
2oz NVD Pear Brandy
.75oz fresh lemon juice (Meyer if you have it!)
.75oz Ginger Gum Syrup
1 egg white*
1/8 tsp Orange Flower Water
3-5 dashes Berg & Hauck's Aromatic Bitters (Also try Orange or Lemon)
Garnish: a pinch of freshly ground nutmeg
Preparation
Add egg white to a cocktail shaker. Vigorously "Dry Shake" the egg white for 30 seconds untill it's good and foamy. Fill shaker with ice, add Pear Brandy, lemon juice, ginger gum syrup, and orange blossom water. Shake vigorously until thouroughly chilled. Strain into a chilled cocktil coupe. Carefully place 3-5 evenly spaced 'dots' of bitters on top of the cocktail. Lightly sprinkle with freshly ground nutmeg. Enjoy and repeat (responsibly).
*Napa Valley Distillery always recommends drinking responsibly.
**Napa Valley Distillery suggests using caution when consuming raw eggs due to the slight risk of food-borne illness. To reduce this risk, we recommend that you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.