3/4 oz. lime juice
3/4 oz. pear liqueur (Rothman and Winter Orchard Pear)
1/2 oz. yellow chartreuse
1/4 oz. ginger simple syrup
Shake and decant into a round-bottomed cocktail glass. Garnish with a nice slice of fresh ginger.
So, I had a name and two of the components; but what base spirit? "Obviously, it must be made from London dry gin," in homage to the band's beginnings. Plymouth? No, I wanted something a bit more assertive. What would my naughty nanny give her young, impressionable charge? Smacking my head, "Beefeater!"
To tie these components together, I needed a bitter component that wouldn't overwhelm the delicate ginger syrup. I combed cocktailvirgin's back catalog, and fortunately didn't have to go far. A few weeks back, Fred had visited Rendezvous, and he came up with a variation of the Last Word using pear liqueur. Scott had used Aperol as the bitter in that drink, but thought chartreuse would work quite well. I wasn't quite sure how much chartreuse to add, so I started with 1/2 oz. each of yellow chartreuse and pear liqueur. A quick sampling decided it - I kept the yellow chartreuse to 1/2 oz., and upped the pear to the full 3/4 oz. The result was rather lime-y with a complex sweetness that began with caramel and ended with the ginger. While it was actually on the sweeter side of my preferred palate, it managed to capture some of the best qualities I liked in pear-ginger desserts.
Thanks for hosting, Mr. Dood!