And a Partridge in a Pear Tree (Miracle)
Tableside with a Somm: Spoke Wine Bar
January's Can't-Miss Dish
Tequila isn’t typically associated with the holiday season, but it should be. Miracle, a holiday pop-up bar running through December 24th at the Kimpton Marlowe Hotel in Cambridge, is making a strong case with its festive And a Partridge in a Pear Tree.
In a season dominated by creamy eggnog riffs, this drink stands out for its use of tequila and mezcal alongside a rich brown sugar syrup chock-full of holiday spices. Its split base (alongside pear brandy) cuts mezcal’s smokiness down to a comfortable whiff.
“It’s not overwhelmingly smoky. It’s nice and light,” says lead bartender Alex Wiegand.
The drink is a variant on one of the oldest cocktail templates, the fizz. As such, it features lime juice and club soda, which keeps the added egg white from feeling heavy or creamy. “It adds just a little bit of texture,” says Wiegand of the egg white. “It’s a little more subtle with the ice and soda water.”
The combination of agave spirits and spiced brown sugar feels at once light and rich. And unlike cocktails built around egg yolks and heavy cream, you may even feel up for having a second.
And a Partridge in a Pear Tree
1½ ounces Espolòn Reposado tequila
1 ounce spiced brown sugar syrup*
¾ ounce Poire Williams pear brandy
¾ ounce lime juice
¼ ounce Del Maguey Vida mezcal
1 egg white
1 ounce (approximately) club soda
3 dashes Angostura bitters
1 pinch grated cinnamon stick, for garnish
Add all ingredients except club soda to a shaker without ice and shake to combine. Then fill shaker with ice and shake again until chilled. Double strain into a highball glass filled with ice, then fill glass to the top with club soda. Grate cinnamon stick atop drink to serve.
*Spiced Brown Sugar Syrup(yields about 1 pint)
6½ ounces water
2¾ cups brown sugar
1½ cinnamon sticks
4 grams whole green cardamom pods
1 gram whole black peppercorns
½ gram whole clove
2 orange peels
Crack spices and add them to a medium size saucepan. Set heat to medium-high, and toast spices until aromatic. Add water and bring to a boil. After three minutes, decrease heat to low and add sugar. Cook until mixture reaches a simmer and sugar has dissolved. Add orange peel and remove from heat. Once mixture has cooled, strain out spices and orange peel, and add to a sealed container. Keeps up to two weeks, refrigerated.