Mixologist John Kinder

Mixologist John Kinder of mk – Chicago, IL
Adapted by StarChefs.com

Yield: 1 Cocktail

Ingredients:

Forelle Pear and Vanilla Spirit:
• 750 ml  190-proof neutral-grain spirit
  
• 1 liter Fiji water
  
• 1 pound cored and quartered Forelle pears
  
• 1 vanilla bean, split
  
  Rose Water Lemon Sour:
  
• 24 ounces sugar
  
• 24 ounces water
  
• 1 ounce rose water
  
• 36 ounces lemon juice
  
  Lavender Tincture:
  
• 1 ounce dried lavender
  
• 8 ounces 190-proof neutral grain spirit
  
  To Assemble and Serve:
  
• 2 ounces Forelle Pear and Vanilla Spirit
  
• 2 ounces Rose Water Lemon Sour
  
• 5 drops Lavender Tincture

Method:
For the Forelle Pear and Vanilla Spirit:
Combine spirit, water, pears, and vanilla bean in a sous vide bag and vacuum seal. Put sealed bag into water bath at 173o F for at least one hour. Remove and transfer to ice bath.  Open bag, strain contents through a chinois, and bottle.

For the Rose Water Lemon Sour:
Bring sugar and water to boil. Remove from heat and cool until below 150o F. Add rose water and cool to room temperature. Add lemon juice, shake, strain through a chinois, and bottle.   

Lavender Tincture:
Combine lavender and spirit in a sous vide bag and vacuum seal. Put sealed bag into water bath at 173o F and let sit for at least one hour. Remove from bath and transfer ice bath. Open bag, strain contents through a chinois, and bottle.

To Assemble and Serve:
Shake Forelle Pear and Vanilla Spirit with Rose Water Lemon Sour in an iced shaker. Double strain into chilled martini glass and top with Lavender Tincture.

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