Bellingham, Washington, may not seem like your typical cocktail destination, but Swim Club is evidence that the city’s bars are just as notable as those in nearby Seattle and Vancouver, BC.
1 oz. pear brandy
1 oz. mezcal
¾ oz. fresh lime juice
¾ oz. ginger gum syrup
1 fresh egg white (pasteurized if you like)
Tools: shaker, strainer
Glass: double rocks
Garnish: ground cinnamon
Shake all the ingredients without ice until foamy, then add ice to the shaker and shake again to chill. Strain into an ice-filled glass.
Ginger Gum Syrup: In a blender, combine 300 grams (about 10½ oz.) of fresh ginger juice with 500 grams (about 17½ oz.) of water and 600 grams (21 oz.) of superfine sugar, and blend for 30 seconds. Add ¼ tsp. of xanthan gum and blend on high for 60 seconds. Keeps refrigerated for up to 2 weeks.
Dennis Schafer, Swim Club, Bellingham, Washington
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