One of my all time favorites: gin and juice. This one gets a little fancy with the whipped cream and caramel sauce, but a great beverage when hosting or warming up on chilly nights. This features the remaining fall-trifecta for low-sallies: Maple, Caramel, and Pear.
|Category:||Drinks (over 21+)|
|Seasons||December November October|
|1 tsp maple syrup|
|10 oz pear juice, homemade|
|whipped cream for topping|
|caramel sauce for topping|
I highly encourage you make your own pear juice - check out this video on how I make mine. That way you can peel your own and you know it's low-salicylate. It's possible that you can make some from canned pears made in a sugar syrup (light or heavy syrup) from the store. You can also just buy a few pears and make a little at a time. I do not juice mine, as to concentrate it down, but puree them and then dilute it a little. One serving of my juice should still equal approximately one pear.
Also, when choosing a gin, pick one that isn't too botanically interesting. Some gins add peppercorns, anise, and many herbs to flavor it that are high in salicylates. Beefeaters does use citrus, and Tanqueray is a little milder tasting. Since I only have 1-2 shots in a sitting, the little bit of citrus doesn't bother me.