Gratitude Gourmet (tm)

The Exploratorium in San Francisco transformed into a cocktail laboratory at Science of Cocktails last Wednesday, January 20 for a hands on look at the physics, chemistry, and biology of cocktails. Guest mixologists from 15 Romolo, 83 Proof, Orson, Alembic, Annabelle's Bistro and other popular bars. The event was sponsored by Meebo and Marissa Mayer, VP of Search Products and User Experience for Google, was the Honorary Chair. There was a Botanical Competition sponsored by No. 209 where you had to guess the botanical ingredient of a liquor by its scent: the choices were Lemon Peel, Juniper Berries, Cardamom, Bergamot, Coriander, and Cassia.
Here is a Pear Sonata Cocktail Recipe from Joel Baker: Bourbon and Branch
1 1/2 ounces No. 209 gin
1 ounce St. Germain Elderflower liquer
1/2 ounce Meyer lemon juice
1/2 ounce dry vermouth
1/4 ounce pear eau de vie
Combine all ingredients in a mixing glass. Shake and strain into an ice-filled collins glass. Garnish with pear foam (see recipe below) and a light dusting of cinnamon.
Pear Foam
7 ounces Looza pear nectar
3 ounces St. Germain Elderflower Liqueur
(add 4 ounces almond milk - I substitute this instead of egg white)
Combine all ingredients into a whipped cream dispenser. Charge with nitrous oxide (N20). Let rest for 30 minutes. Charge again before use.