Pear 75

As you might guess, this is a variation on the classic French 75 that’s made with pear brandy. I like Poire Williams a lot but it’s very assertive, so I tend to use it in conjunction with some other base to keep the pear from becoming too dominant.



Pear 75

• 1 oz Poire Williams eau-de-vie
• 1 oz old tom gin
• 1/2 oz lemon juice
• 1 tsp simple syrup
• brut champagne to fill

Fill an 8-10 ounce glass halfway with crushed ice. Combine all but champagne with ice in a shaker and strain into the prepared glass. Fill with Champagne and stir gently. Lemon twist.
SOURCE: ROWEN, FOGGED IN LOUNGE

I did two versions: one with crushed ice, one without. I could go either way. The ice one was very cold. The up one was soft and velvety.

MxMo LII: Forgotten Cocktails

A big Fogged In thank you to Dennis of Rock & Rye for hosting this month’s Mixology Monday: Forgotten Cocktails. It’s hard to say what could have been forgotten at this point, as I seem to find myself in a veritable crowd of cocktail archaeologists. But classic brandy and champagne combos seem to get far too little play for my taste, so that’s a good place to start.

The Blue Train Special turns up in the Savoy Cocktail Book, in the CocktailDB and who knows where else. It’s a pineapple royale with brandy. What’s not to love? This would be a natural for brunch, and more to my taste than a Mimosa—certainly more so than any of the nasty, sticky, red variations that are starting to turn up. (’Tis the season for revolting wine cocktails.)



Blue Train Special

• 1 oz cognac
• 1 oz pineapple juice
• brut champagne to fill

Shake cognac and pineapple juice with ice and strain into a chilled champagne glass. Fill with champagne.
SOURCE: COMPOSITE