Gilled Pear Puree
Hickory Smoked Egg White
Served short garnished with a grilled pear crisp
What & Why
This drink may seem like it was inspired by the thought of going out into nature and putting together what you find lying around and being resourceful, in a way yes. It uses a surprising number of techniques for preparation of ingredients for what is a very simple drink to make. From infusing/ageing, to emulsify oil & egg white togther, infusing egg itself, and also caramelising purees . The name for the drink believe it or not came afterwards on this one and by far the most applicable one. With Autumn/Winter round the corner we wanted to have a sours that can be enjoyed throughout with a campfire element to it but whilst not being to garish on the smoke font.
Jamesons in a sour perfect, due to being a light bodied Whiskey, as most Irish whiskies are (In comparison to Scotches), so we wanted to run with this and introduce more light oak notes and almost pencil shaving-esque wood notes, this is achieved by introducing Oak Chips and leaving to rest in the Jamesons for 14 days. Leading into Autumn time it is good to turn slightly more away from the brighter style of Orchard fruit such as fresh Apple and more towards Pear, that carries a slightly more caramalistic (Just made that word up and I’m sticking with it, no pun intended) notes to it. Certainly after it has been heated, albeit roasted, poached or in the this case grilled. Simple case of grilling the pear slices and then blending into a puree.
Our next feat was to include an element of smoke to the drink, with the colder months upon us having that smoke there almost fools the senses into a a warming drink, Hickory is always a good go to style. Although we were cautious of smoking the drink as it is very inconsistent and more often than not will be over smoked, leaving a very bitter taste, our way around with was to infuse the egg with a Hickory Smoke essence, with a semi-permeable shell they take on surrounding flavours incredibly well, this offered great lightly smoked notes throughout the entirety of the drink as well as adding smoked aromas to the eventual foam on the drink, also smoke and pears go together like Apples &….Pears!? To pair(!!!!) well with the egg white we add a couple of drops of hazelnut oil as once emulsified with the egg white it will cling on to the proteins and remain a consistent flavour throughout as a pose to just floating to the top quite quickly whilst also aiding in mouth-feel and adding a natural Hazelnut flavour to the drink, the final ingredients to the drink is lemon and sugar to make it a sour. Garnished with a dehydrated pear crisp that is then grilled whilst there is still a minimal amount of moisture in it to prevent it from snapping during grilling process.