My slight modification of LA bartender Nick Meyer’s elegant, flavorful pear-accented Pisco Sour riff 🍐 The floral notes in the pisco bring echo similar notes that can be found in the ripe pear while the nuanced sweetness of the pear works with the star anise notes in the Krogstad aquavit to bring some autumnal notes to the classic drink while balancing the acidity from the citrus. The egg white contributes the signature silky mouthfeel and foam that also provides a platform for the clove and allspice notes in the bitters garnish to add additional fall-spiced aroma 1.5 oz Pisco (Acholado variety) .5 oz Krogstad Aquavit (important to use this bottle for the pronounced star anise flavor; best sub in absence of this bottle is to bump Pisco to 2 oz and add a fresh star anise pod to the shaker) .75 oz Bartlett Pear Juice (can use blender and strainer or a motorized juicer) 5 oz Rich Simple Syrup (2:1 unrefined sugar source (eg turbinado) to water) .375 oz Fresh Lime Juice .375 oz Fresh Lemon Juice ~.5 oz Egg White (about half the amount in a typical egg) Dry shake (without ice) for 30 seconds to build froth; add ice and shake again; strain into a chilled coupe. Garnish with a few drops of aromatic bitters and a few thin slices of pear