Pear Sour

By definition, a “sour” is part of a classic family of mixed drinks. These cocktails belong to one of the oldest categories of original recipes, first described by Jerry Thomas in his 1862 book How to Mix Drinks. In essence, a sour is made with a base liquor, lemon or lime juice, and a sweetener—sometimes with egg white added to create that signature frothy layer on top.

Over the years, the sour family has expanded to include countless variations, each highlighting a different spirit while keeping that perfect balance of tart, sweet, and smooth.

Common Types of Sours

• Gin Sour: A simple mix of gin, lemon juice, and sugar. Add carbonated water, and it becomes a gin fizz.
• Pisco Sour: Made with pisco brandy, lime and lemon juices, simple syrup, egg white, and bitters. When shaken, the egg white forms a foamy head, while the bitters add a decorative touch. Though lime is the classic flavor, variations with mango, passion fruit, and other fruits are popular.
• Rum Sour: Essentially a basic daiquiri (sometimes called a daiquiri sour), made with rum, lime juice, and simple syrup.
• Whiskey Sour: Traditionally made with bourbon, lemon juice, sugar, and optionally, a touch of egg white for a smooth, velvety finish.
• Amaretto Sour: Combines amaretto liqueur, lemon juice, and occasionally egg white, bitters, or sugar syrup for balance.
• Brandy Sour: A blend of brandy, curaçao (clear or orange), sugar, and lemon juice, shaken and strained into a wine glass.
• Midori Sour: Features honeydew melon liqueur, grenadine, and lemon juice. When poured properly, it creates a striking green, layered look reminiscent of a Tequila Sunrise.
• Tequila Sour: A mix of tequila, lemon and lime juice, agave nectar, bitters, and egg white.

This lovely pear sour recipe isn’t mine—it comes from Wolfgang Puck Catering—and it’s a refreshing twist on the traditional sour, “shaking up the status quo with seasonal pear notes.” For anyone unfamiliar, Wolfgang Puck is a legendary chef who revolutionized American dining by blending classic French techniques with California and Asian influences, always emphasizing the freshest, highest-quality ingredients. From Los Angeles to Las Vegas, Wolfgang’s culinary vision redefined fine dining and inspired a new generation of chefs to follow. I’ve had the pleasure of dining at a few of his restaurants over the years, and while I never had the chance to try his pear sour, his food was unforgettable from start to finish.

This cocktail is perfect for sipping during the cooler fall months. Pear brandy takes center stage here—a worthy addition to any home bar, in my opinion. Some people skip the egg white topping, but I prefer it; make sure to use farm-fresh organic eggs for the best (and safest) result.