There is a Tender Knob cocktail floating around in Alcoholdom, often made with apple, sometimes made with orange, but always made with a whiskey base, either bourbon or rye. Both fruits pair well with whiskey and are winter fruits which suit the season. These gave me a good starting point for a cocktail ode to Puxsatawny Phil, his shadow and Groundhog Day.
I decided to use pear, which is another winter fruit that works well with whiskey. In a playful nod to Knob and Gobbler I chose two whiskies (mainly because of their names) as my main spirit and, for the sweetener, the East Coast flavor of maple syrup. Next I added a dash of hope for spring with some rhubarb bitters.
1 Oz Knob Creek Bourbon
1/2 Oz Wild Turkey 101
1/4 Oz Amontillado Sherry
2 Oz Caramelized Pear Puree
1/4 Oz Fresh Orange Juice
1 Tsp. Maple Syrup
2 Dashes of Frape & Sons Rhubarb Bitters
1 Dash Orange Bitters
GARNISH: Caramelized Orange Slice, Caramelized Pear Cubes
TOOLS: Cocktail Shaker
Caramelize the orange slice and pear cubes by coating in sugar and heating in a saute pan until the sugar caramelizes. Set on wax or parchment paper to cool.
Chill the glass in the freezer.
Add all the ingredients to a cocktail shaker without ice (this is known as dry shaking) and shake vigorously for a good minute or until the egg emulsifies and builds up a nice foam. Add the ice then shake until chilled.
Pour into your chilled glass, garnish and serve.
Happy Groundhog Day!
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