Adventure, excitement, a jedi craves not these things…But what about salt, bitterness, sour, umami, and sweetness? Can a single cocktail hold up and contain all five or will it crash and burn like the proverbial death stars in three out of the nine Star Wars movies?

This one works off the principle of lacto fermenting an ingredient with old lemon juice so as not to turn said ingredient brown from oxidation. Namely, Asian pear. I am also going to take a shot at it with apples when I get to the market. It works very well and can be done with less juice or even maybe half juice of said ingredient and half lemon juice. That is the next stage in all this madness I think…

Since the environment is instantly acidic, the fermentation process happens rather quickly and violently. I had another batch going recently and I forgot to ask Angel to burp the jar on my days off. I returned to work, excited to open the lid and see all the fizzy goodness and got this instead:

Yeesh. I had yet to have a jar blow out like this. I mean, to shatter glass it must have been quite powerful. Quite powerful indeed (always wanted to say that). But there is a first time for everything…Yada, yada…

Around the Bend

1 oz. Japanese Whisky

.5 oz. Sesame Oil Washed Bourbon

.5 oz. Fresh Lemon Juice

.5 oz. Lacto Asian Pear Syrup

.5 oz. über Sherbet

.5 oz. Salers

.5 oz. Cocchi Americano

Shake, strain over BFR, top with a few dashes of Peychauds.

It looks like too many ingredients but you can batch up your whiskies and the Salers/Cocchi (I call it Sail Away).

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