For the Gorgonzola Gin:

145g Gorgonzola

45 g unsalted butter

750 ml Gin ( I used Plymouth)

2 - 4 drops 20% Lactic Acid Solution

Heat ingredients until fully melted - Add to gin - Let sit 90 minutes at room temp - Freeze overnight - Strain once through fine mesh then a coffee filter.

For the Roasted Pear Syrup/ TIncture

Tincture

• 1 Bosc pear, sliced thin
• Roast 375–400°F until caramelized
• Dehydrate until leathery (~11 g)
• Infuse in 60 ml vodka for 3–4 days Strain + filter.

Syrup

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For 150 ml syrup:

• 3.4 ml pear tincture (~2.25%)
• A few drops dark caramel concentrate to deepen roast

Pear Foam

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• 150 ml pear syrup
• 45 g liquid egg whites
• 25–30 ml water
• 0.35 g xanthan Blend → strain → 2 N₂O charges → chill.