Bright, fresh and super easy to make, this riff on a Sydney staple is a year-round fave.
What’s that saying about keeping it simple? Ah yes, K.I.S.S – keep it simple… sexy (previously stupid, but we changed it). Great life advice but also, a great piece of advice for mixing drinks. So, with simple (and sexy) in mind, we’re super excited to share our next cocktail, the Whisky Pear – a collab with the very talented Kayla Saito.
Originally from the ol’ US of A, Kayla has been slinging drinks for almost 14 years. “I started bartending as soon as I was legally able,” says Kayla. “And I pretty much haven't given hospo up since.” Recently, Kayla was part of the opening team at Molli, a new bar in Melbourne's Abbotsford – and to date, lists it as one of her proudest achievements. “It’s been in the works for a while now, and I'm so happy to have opened our doors.”
For her first-ever collab with yours truly, Kayla has created a brilliant and aptly-named cocktail, the Whisky Pear. “It’s a take on Sydney’s Whisky and Apple [made famous by Shady Pines],” explains Kayla. “It’s light and bright, with a wonderful fluffy head of foam.”
As the name suggests, the cocktail is mainly Whisky and Pear – but to make it just a tad more complex, a third ingredient, shiso, a mint varietal that has a citrusy and bitter taste, has been muddled in the bottom of the glass. “It’s sweet, fresh and a touch umami.”
Wondering when to serve the Whisky Pear? “With its fresh flavour profile and juicy character, it would be a great start to an epic lunch,” explains Kayla. “Something like Korean barbecue.”
Thinking of having a crack at the Whisky Pear? Take a squiz at Kayla’s video and top tips below.
Watch: How to make the Whisky Pear
Ingredients
45mL Japanese whisky
2-3 shiso leaves 1 Packham pear (or 150mL pear juice and a squeeze of lemon) Glass: tumbler Garnish: shiso leaf and pear fan
Method
Cut one ripe pear into quarters and remove the stem and seeds
Muddle shiso in the bottom of a glass Add ice to the glass Juice the pear directly into the glass (see tips below) – or add your pre-prepared pear juice (with a squeeze of lemon to brighten it up) Add your whisky and give it a stir Garnish with a shiso leaf and pear fan
Kayla’s top tips
It may seem super simple, and sometimes the best things are, but if you’re gonna do it, do it right. Right? It comes down to two things. Number one: everything needs to be ripe. And number two: ideally, everything needs to be fresh. “Fresh is best!” says Kayla. “Freshly juiced fruit means you get the best out of the flavour and a wonderfully fluffy head of foam. Juice as you go, not ahead of time to avoid browning.” Using a juicer is best for this cocktail, or a centrifuge if you’re lucky enough. That said, we know juicing your own fruit might not be realistic, so if you’ve got to go with store-bought, find something high quality or pop into your local juice shop. You can get creative with your whisky base, too, however Kayla recommends using a Japanese style because its drier flavour matches well with the light and mellow taste of the green pear. She suggests Scotch could be a great substitute, but definitely opt for a dry, less peaty style of Scotch whisky, like the Glenfiddich 12 year old. For the shiso, treat it like you would any herb. Make sure it’s fresh and not bruised, and be as delicate with it as you can so you can release as much flavour and aroma as possible.
