Infused vodka, fresh lemon and elderflower combine with egg white for a creamy, dreamy Pear Vodka Sour cocktail that you really can easily make at home. (Promise.)
I love egg white cocktails, but they’ve always felt like something I’d only order at a fancy restaurant or cocktail bar, not something I make at home. But then I tried a couple recipes that included egg whites and discovered that not only are they NOT a big deal, but they’re actually easy.
- Pear ginger vodka (see recipe below)
- Simple Syrup
- Elderflower liqueur (I use St. Germain)
- A lemon
- An egg white
How to Make a Pear Vodka Sour
Put everything in a cocktail shaker with a ball whisk and shake for 15 seconds.
Add ice and shake for an additional 15 seconds.
Double strain into a coupe glass.
How to Make Pear Infused Vodka
What You Need
- 2 cups vodka
- 1 fresh, very ripe pear
- ½ inch piece of fresh ginger
- Mason jar with a well fitting lid
Peel, core and slice the pear. Peel and slice the piece of ginger. Place both in a 1 quart mason jar. Add the vodka. Place the lid tightly on the jar and gently tip the jar back and forth to mix everything up. Set the jar aside for at least 3 days, but preferably 1 week.
When you’re ready to use the vodka, place a fine mesh sieve over a bowl and pour the mixture through. Place the infused vodka in the container of your choice.
Note - There may be some tiny pieces of pear in your strained vodka. If this bothers you, place a piece of cheesecloth in a strainer over a bowl, and strain the vodka a second time to remove those pieces. (You need to use cheesecloth for this step. A coffee filter is too dense and the vodka won’t strain through.)
Tips on Pear Vodka Sour
If you don’t want to infuse the liquor or wait for it to finish, substitute pear or apple vodka for the infusion.
A ball whisk is that metal ball that came in your protein shake blender bottle. You probably have one lying around in a drawer somewhere. It’s not necessary, but will make getting a creamy and dense foam on the top of your cocktail much easier.
If you don’t have a ball whisk, shake the cocktail without ice (a.k.a. dry shaking) for 30 seconds.
When dry shaking your cocktail, pressure will build up inside the cocktail shaker. If this happens, pause and let the pressure out of the shaker, then resume shaking.
Fresh juice is important in this recipe. You should only need to squeeze half a fresh lemon to get 0.5 oz of juice.
Happy Hour Snack Pairing
The tartness in the Pear Vodka Sour pairs well with the salty richness of these bacon wrapped dates.