asian pear bourbon

2 asian pears, sliced thin

2 vanilla beans, split

2-3 cinnamon sticks

4-6 oz ginger, sliced thin

2 bottles bourbon (i used jim beam)

maceration time: 3 weeks


while i am happy enough about how this one came out, i can’t help but wish i’d used stronger-flavored pears, like bartlett or bosc.  the asian pear has a nice, subtle flavor, but that’s exactly the problem: it’s too subtle.  as a result, the infusion took longer, and the result is a little thinner than i was hoping for.  i’m still happy enough with it, and expect to sell it out this weekend, thanks to the sweet lucrezia, and the pear does take the edge off the bourbon, which is what i was aiming for.  but next time (and for those of you playing along at home), i will use a more robustly flavored pear.


About Dallas Taylor

Dallas Taylor is the grandson of a rum-runner, a valedictorian, a handyman, and a good Catholic girl. He lives and writes in Port Angeles, WA, and builds things for a living in his spare time.
This entry was posted in macerations/infusions and tagged , , , , , . Bookmark the permalink.

what do you think?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s