TRANSCRIPTION 🔗
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My name is Ignacio Murillo.
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I'm the bartender
here at AOC.
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We're going to make
some of the, um...
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...Bartlett Pear Sour, that I created
for this season of fall cocktail.
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I make it with the Bartlett Pears
from the farmer's market.
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I was looking for something
to pair with bourbon.
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So, I went to the farmer's market and see
what we have for fruit and everything.
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So, I find these beautiful pears
from Flora Bella Farmers.
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I don't want to get juice from the pears,
because I don't want to get oxidized,
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so it'd turn black, dark.
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So, what I did, I made
a poached Bosc Pear...
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with a white wine, cinnamon,
clove, bay leaves...
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And I make, um...
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...an Orgeat with
blanched almonds,
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water
and, um...
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...and sugar.
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So, everything is
made from scratch.
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...um...
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We're gonna start making that.
If that's okay.
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So, we're gonna put some ice
in the shaker, right here.
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I'm gonna put two ounces of the
Elijah Craig, right here — bourbon.
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We're gonna put one ounce
of the poached pear purée.
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I'm gonna put
one ounce lime.
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I'm gonna put a three quarter ounce
of house-made orgeat syrup.
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All right now,
we're gonna shake.
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All right.
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So, we got the ice ready over here
with the glass right here.
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So, we're gonna strain
over fresh ice cubes.
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Here we go.
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So, then we're gonna
garnish with this, um...
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...beautiful dehydrated pears that
I make over here at the house.
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...um...
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I spray oil on top.
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And I put it in the
oven for a, um...
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...180 degrees for
one hour and a half.
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And then, after that, we just check in
and make sure they're kind of crispy.
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And we just...
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So, it's dehydrated right here,
and the wood on the oven right here.
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I'm just gonna put a nice garnish
on top, right here.
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And ready to go.
Enjoy.
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