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Whiskey Over Easy



  • 1 ounce pear purée (see below)
  • 1 ounce Hudson Whiskey
  • 1 ounce vanilla bean syrup (see below)
  • 1 ounce water
  • 1 egg white
  • candied bacon (see below)

Pear Purée

  • 4 to 5 ripe pears, peeled, cored, cut into small chunks
  • juice of 1/2 lemon

Vanilla Bean Syrup

  • 2 vanilla bean pods, split and scraped clean
  • 1 cup water
  • 1 cup white sugar

Candied Bacon

  • 1/2 pound bacon, thick-cut
  • 1/4 cup dark brown sugar
  • 1 tablespoon maple syrup
  • 1/4 teaspoon black pepper
  • 1 teaspoon apple cider vinegar


Pear Purée

Place pear chunks in a food processor and pulse until smooth. Stir in lemon juice to prevent browning.

Vanilla Bean Syrup

Combine vanilla, sugar and water in a small saucepan and bring to simmer over medium-high heat. Simmer until the syrup thickens to the consistence of maple syrup. Remove from heat and let cool completely.

Candied Bacon

Preheat oven to 325 ̊F.

  1. Fit a baking rack onto a sheet pan and lay strips of bacon on the rack.
  2. In a small bowl, combine brown sugar, pepper, maple syrup and apple cider vinegar. Stir well to combine.
  3. Spoon mixture over the bacon strips.
  4. Bake bacon for 20 minutes in 325 ̊ oven.
  5. Flip the bacon strips over and baste other side with sugar mixture. Bake another 20 minutes or until edges are crispy.

To prepare cocktail

Combine pear purée, whiskey, vanilla syrup, water and egg white in a cocktail shaker with ice. Shake vigorously. Strain into a rocks glass. Garnish with candied bacon.

Hudson Valley Restaurant Week is back this April 8-21!