Golden Pear Fizz
Wondering what to do with the leftover egg yolks after you make a few Pisco Sours or my closely-related Batida Isla? Tonight, we were about to rush off to Plum in Oakland for dinner, so I took my two yolks, added about 1.5 fl oz finely-granulated sugar (liquid measure – I was in a rush) and 1.5 fl oz Bulleit bourbon, then whisked the hell out of them until they were nice and creamy and started to take on a lighter color, at which point they went into a jar in the fridge and we ran off to dinner.
What was all that about, you ask? At this point, the booze will help preserve the yolks in case I don’t get back to them tonight, and I’ve got something that’s essentially the base of either egg nog or sweet sabayon, for which I planned to work out some kind of cocktail.
I had a couple hours on MUNI and BART to spend researching egg cocktails on my phone, but there wasn’t too much that seemed useful. When we got home from dinner, I pulled out my copies of Imbibe and On Food and Cooking and decided that I wanted to chase the sweet sabayon flavor profiles (add fruit instead of dairy) and build on Imbibe’s Golden Fizz.
Looking around at the cabinets, I came up with the following:
- 1.5oz of the above-mentioned egg yolk mixture
- 1.5oz Aqua Perfecta Poire Liqueur
- 0.5oz Germain-Robin Shareholder’s Reserve Alambic Brandy
Shake like hell with ice, then pour over rocks in a stemless champagne glass and top with a splash of Fever-Tree Bitter Lemon.
The result is rich and creamy yet light and refreshing, and not entirely unlike a piña colada, despite the utter lack of anything coconut or pineapple.