My fridge is full of vials of various hues. One is filled with a viscous pink fluid. One is a pale gold. Another is a rich amber, redolent of pear and ginger with a hint of cloves and lemon. That’s the one I wound up bringing to the party.
Last Saturday night was the first of, I hope, many Los Angeles Vegan Blogger Potlucks, and I was providing the evening's cocktail. Clearly it had to be good. All over Los Angeles, vegan bloggers were powdering their noses, grilling their sandwiches, battling traffic to the Valley, and swinging by Thai Town to pick up exotic party snacks.
The participants had been instructed to bring an appetizer to share, both with the evening's gathered crowd and then later, with the internet. This was to be both a real life and a virtual potluck.
Back in my temporary kitchen, just hours before party time, pots of sugar and fruit and spices still bubbled away.
All week I had been trying to concoct a pear-tinged gingerale to mix with bourbon for a very merry christmas, but it just was not working. The flavors were too subtle. I should have scrapped the concept days before. But I just continued to dig myself deeper. I made a last minute run for pear brandy. With wet hair and tense conversation Paul and I tasted the final draft and deemed it good enough to serve, but it still wasn't my fantasy festive libation.
I would never be sharing the recipe with you today if I wasn't already woefully late to this computer clambake. I figured that I better not show up empty handed to boot. So here's the recipe, but don't make it. If you have an inspired solution to its mediocrity, let me know. I wash my hands of it. I think I have a much better idea for a holiday cocktail. Rain check?
And to All a Good Night
2 oz. bourbon
top with soda water (4 - 5 oz.)
1 oz. pear ginger syrup
squeeze of lemon
dash of pear brandy
garnish with pear slice
Pear Ginger Syrup
4 c. water
about 1 c. sliced ginger
2 pear cores, slice the flesh off the core and reserve for garnish (toss it with a squeeze of lemon to keep it pretty)
4 cloves
yellow peel of 1 lemon
2 c. sugar
In a medium, heavy bottomed sauce pan, bring the water, ginger, pear cores, cloves, and lemon peel to a boil. Turn down the heat and let simmer for about 20 minutes, until reduced by about half. Add the sugar, return to a boil, and let simmer about 10 minutes until the sugar is completely dissolved and you are left with a thin fragrant syrup. Strain into a glass jar and use for cocktails.
By the way, I like making this kind of drink that can easily suit boozers and teetotalers alike. If you fill a tall glass most of the way with ice and soda water and top with the flavorful syrup and lemon juice, then you have a refreshing non-alcoholic alternative that will be seriously appreciate by pregnant women, children, and those designated to drive.
Fortunately the imperfect beverage was overshadowed by the zesty company and fabulous food. You've got:
Thai Balls from To Live and Eat in L.A.
Miniature Panini from Cute and Delicious
Potato Parsnip Laktkas from Hugger Food
Mushroom Walnut Pate from Yo Soy
Toasted Ravioli from vegan-la.com
Doritos, Spinach Dip, and Chocolate Chip Cheesecake from Quarry Girl
Brisket and Jelly Donut Twinkies from Veganize It...Don't Criticize It
Miniature Cinnamon Rolls from the Vegan Collection
Popcorn and Ice Cream (and adorable little tiny cupcake charms that were not for eating, which is appropriate because this website focuses on pretty stuff as opposed to tasty stuff) from Vegan Beauty Review
