Thin slice of Nashi pear
90ml Nashi pear tisane
15ml Heavy simple syrup (2 Parts Sugar to one part water)
15ml Malic acid solution (5%)
100ml (approx.) Cold soda water
Batched then Built
THE STORY BEHIND THE COCKTAIL NAME
A Toast to really over complicating things. I first set out to create a cocktail that would challenge myself and push my knowledge. I wanted to create a drink that would satisfy my Dad and I’s love of whisky but that my mum (who hates whisky, especially our super peaty ones) would still be able to love. However, I quickly filled this drink with half a dozen over complicated and complex elements with the idea that that’s what a good cocktail needed. The drink went through about 20 iterations, most of them awful; at first it was a served like wine then it was an old fashioned. Despite my half a dozen technically challenging ingredients the drink would not work no matter how much I forced it. Finally, my colleagues George, Marc and Cody, sick of trying terrible tasting drinks showed me that a drink didn’t need all these elements; it just needed to taste good. So spurred on by their advice and inspired by the simplicity of the Japanese Highball, I threw away most of my complex ingredients and focused in on Nashi Pear, creating a refreshing, light and fruit forward highball that pears (pun intended) perfectly with the Ginger, Mint and Green Apple notes of Suntory Toki.