Cocktail Recipe - December 22/January 23
St Maur Partridge And Pear Sour Cocktail
This Christmas no one will remember the gin and tonic. But they will remember the Partridge and Pear Sour cocktail you made with St Maur elderflower liqueur and your favourite gin.
A sweet and sour, beautifully balanced, silky Christmas classic. Easy to make, this delightful cocktail pairs nicely with savoury canapés and those hot, herby sausage rolls.
The partridge is provided by Percy, St Maur’s partridge brand mascot. For the pear puree used in this recipe either make your own, purchase an expensive specialised cocktail ingredient, or as we have done here, nip down to the supermarket and buy a pouch of 100% pureed pear baby food!
1½ measures of St Maur
1½ measures of dry gin
Juice from half a lemon
1 egg white
7.5ml of pear puree
Put all the ingredients in a shaker and dry shake. Add ice and shake again, then strain into a chilled martini glass. That should be enough for two. Garnish to decorate and serve. We have used a small sprig of purple sage as a garnish.
St Maur is the creation of William and Kelsey Seymour, Earl and Countess of Yarmouth. The co-ordinates on the bottle will take you to Ladies Wood in the bucolic Warwickshire countryside, and to an elder grove where the elderflowers are picked in early summer by Lady and Lord Yarmouth themselves.
Lord Yarmouth is now a trained mixologist and plenty more of his St Maur cocktail recipe ideas can be found here: www.drinkstmaur.com/cocktail-recipes/