Celebrate Whiskey Sour Day with Warming Pear and Cinnamon Flavours
Ben Davidson's twist on the Whiskey Sour, uses Woodford Reserve Rye Whiskey, mixed with pear nectar and cinnamon syrup for beautiful fall flavours.
- 45ml Woodford Reserve Rye Whiskey
- 20ml Pear Liquer
- 30ml Pear Nectar
- Lemon juice
- 10ml Monin Cinnamon Syrup (two bar spoons)
- Egg white
Use your ProFlow and ProMegJig to measure the whiskey into an M-Shaker. Add 20ml of pear liquer, 30ml of pear nectar and a dash of lemon juice. Measure two Bar Spoons of Monin cinnamon syrup and add to shaker with a little egg white. Add ice and shake vigorously to emulsify the flavours
Garnish with a pear slice and cinnamon stick.
To see exactly how to make this recipe, you can watch our Mixology Masterclass on YouYube