Photo Credit: Madelynne Ross/Black Restaurant Week, LLC

Ungodly Hour

Inspired by Chloe x Halle’s title track Ungodly Hour, this cocktail utilizes the medicinal and spiritual benefits of the sage herb to create a bold and balanced cocktail. The bitter and pine-like flavors of sage pair perfectly with the sweet, crisp, and floral flavors of the Asian pear.

Combined with Maker’s Mark 46’s more pronounced sweet caramel, vanilla and wood notes, just like the song, the Ungodly Hour cocktail takes you on a journey of discovery.

Glassware: Double Old Fashioned

  • 1.5 oz. Maker’s Mark 46
  • 3/4 oz. pear sage syrup
  • 1/2 oz. fresh lemon juice
  • 1/4 oz. Lillet Blanc
  • 1 dash orange bitters

Method: Add all of the ingredients to a cocktail shaker. Shake for 20 seconds or until shaker is frosty on the outside. Strain into a double old fashioned glass with a large ice cube. Garnish with two dehydrated pear slices and a sage leaf.

Pear Sage Syrup
  • 1 cup honey
  • 1 cup water
  • 1 asian pear, diced
  • 6 sage leaves

Method: Prepare the pear sage syrup by adding the water, honey and diced pear to a small saucepan and bringing the mixture to a boil. Reduce heat to low and let simmer for 15 – 20 minutes. Add sage leaves and let simmer for an additional 60 seconds. Immediately remove from heat.

Allow pears and sage to steep in syrup for 10 minutes to intensify the syrup’s flavor. Strain the sage and pear from syrup and let cool completely. Once cooled, store in a glass container for use.

Garnish: Dehydrated pear slices and a sage leaf

Dehydrated pear slices Method: Preheat the oven to 175 degrees fahrenheit. Slice pears into 1/4 inch to 1/2 inch thick slices.

Gently add pear slices to a water and lemon juice mixture and let sit for at least five minutes. This will prevent pear slices from browning due to oxidation
Place pear slices on a baking sheet lined with parchment paper.

Let bake in oven for at least 3 hours and no more than 6 hours, flipping every 30 minutes. Once they have reached your desired texture, remove from oven and let cool completely. Use in your cocktail or eat


Barry Johnson  A bourbon enthusiast and certified whisky ambassador, Barry loves everything food, fun and drink. He is a private event bartender and owner of Bartender Barry. Follow him on  Instagram.

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