Ingredients

2 ounces Grey Goose vodka

3/4 ounce fresh pressed Bosc pear juice

1/2 ounce triple sec

1/4 ounce sweet and sour

1 Tablespoon pear pearls

1 ounce pear froth

Pear Pearls:

1 pint vegetable oil

3 3/4 ounces agar agar

450 grams pear juice

50 grams grenadine

1. Pour oil into tall, narrow container and place in freezer for one hour.
2. Peel and quarter 6 Bosc or Bartlett pears. Place through a juicer. Reserve 450 grams for pearls.
3. Strain juice through cheese cloth. Place into sauce pan and bring to simmer.
4. Once simmering, add agar agar and simmer 5 seconds. Remove promptly from heat.
5. Place in a squeeze bottle and allow to cool for 3 minutes.
6. Remove oil from freezer and drizzle pearl mixture gently into cold oil.
7. Ice cold oil will shock the mixture, forming “pearls” as they fall to the bottom.
8. Once done, strain and rinse with cold water. They are ready to use.

Pear Froth:

16 ounces pear juice

2 teaspoons soy lecithin

1. Strain pear juice through cheese cloth and add to soy lecithin.
2. Once combined, use hand/immersion blender to froth the mixture for 20 seconds. Spoon atop martini.

Directions

In a shaker filled with ice, combine fresh pear juice, Grey Goose, triple sec, and sweet and sour.

Shake and pour into a martini glass.

Garnish with pear pearls at the bottom and spoon froth on top.

Serves 1.

Recipe courtesy of Executive Chef Michael Cantin of Fat’s Asia Bistro