Pear of Desire
Sommelier and Mixologist Todd Thrasher of Restaurant Eve
– Alexandria, VA
Adapted by StarChefs
The specialty cocktails at Restaurant Eve are not your typical tipples.
Sommelier and Mixologist Todd Thrasher looks to Chef Cathal Armstrong’s
kitchen for innovative ingredients to include in drinks, as in the
Pear of Desire, garnished with a sliver of foie gras torchon. This
is a great way to combine an amuse bouche and pre-dinner
cocktail in one.
Yield: 1 Serving
- 1 ounce Liquor 43
- 1/2 ounce Absolut Citron
- 1 ½ ounces pear puree
- 1 ounce fermented ginger mixture
- Ginger ale, to top
- 1 thin slice foie gras torchon, as garnish
Thoroughly combine liquors, pear puree and ginger mixture in a cocktail
glass. Top with ginger ale. Garnish with sliver of foie gras torchon.