Measure & Stir

A Craft Cocktail Blog for the Home Bartender that Focuses on Original Creations Drawn from Culinary Inspiration.

The Pearsnip: Pear, Vanilla, Parsnip, Lemon

4 Comments

It is gastrophysics* week here at Measure and Stir, a week in which we make drinks using unusual flavor pairings suggested by molecular gastronomy. The idea  is that if ingredients have chemically similar aromas, they will probably taste and smell good together. Some of our experiments turned out better than others, but I think this one was probably the best of the bunch. It helped that we started with an excellent base, namely, pear and vanilla-infused brandy.

(*Yes, I know, it’s a silly word)

To make the infusion, I chopped up a bartlett pear, and infused it in one cup of cognac along with a tablespoon of cane sugar and a filleted vanilla bean. After three days, the infusion was ready, and thoroughly delicious. In my experience, brandy is the best spirit to combine with pears. This was one of the best infusions I have made, and I really wanted it to be the star of this drink, so I started with two ounces of the pear-infused brandy.

Parsnip juice has a very light flavor, but it is sweet, much like carrot juice. Indeed, I often think of a parsnip as an albino carrot. I found that I had to add two ounces of parsnip juice to balance it against the brandy. That combination was delicious on its own, but it still needed some acidity to add interest upon the palate, and lemon is less disruptive than lime or vermouth. Half an ounce of lemon was just right, along with a touch of brown sugar syrup, to bring out the parsnip, and two dashes of grapefruit bitters, for depth.

I cannot explain that last decision, it just felt right.

The Pearsnip
2 oz Pear Vanilla Brandy (infused Cognac Salignac)
2 oz Parsnip Juice
.5 oz Lemon Juice
.25 oz Brown Sugar Syrup
2 dashes Grapefruit Bitters (Fee’s)
Shake over ice and double-strain into an old fashioned glass. Garnish with pear wedge impaled on vanilla bean, and grate a little bit of vanilla bean over the top.

Ordinarily I am opposed to grating anything over the top of a drink, lest the small particles disrupt the texture of the drink. Nutmeg and cinnamon work in this format, but lemon or lime zest are unpleasant to imbibe, in my opinion. I was on the fence about the vanilla bean, but we ran it over a microplane grater and it was surprisingly flavorful and unobtrusive.

Until next time, keep it craft.

4 thoughts on “The Pearsnip: Pear, Vanilla, Parsnip, Lemon

  1. Wouldn’t be sure about the parsnip, but i may just have to try this one, as i like pears and brandy 🙂

  2. Wow! This sounds amazing and so interesting. Would love to try it!

  3. Pingback: Rainy Day: Tomato, Black Tea, Pisco, Lime « Measure & Stir

  4. Pingback: - Pearsnip – - The Pocket Square

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s