From Under the Pear Tree (Gin + Pear + Rosemary)

From Under the Pear Tree (Gin + Pear + Rosemary)

Pears have always been one of our absolute favorite fruits to enjoy in the fall - so when we saw that our local market had a huge sale on fresh, ripe, juicy pears (only $0.79 per pound!), you’d better believe we loaded up! And of course - as we always tend to do when we end up with way too much fresh produce on hand - we immediately started looking for ways to use our newfound surplus of pears to mix up some delicious fall cocktails! So we whipped together a quick batch of herbal, spicy black pepper + rosemary syrup and threw it in a shaker with some incredible pear nectar, a squeeze of fresh lemon juice, and a splash of gin. The result might just be one of our new favorite fall cocktails, as it hits all the right notes - sweet, spicy, herbal, and bright - and allows us to enjoy one of our all-time favorite fruits in a refreshing new way! We may only be a few days into fall, but we know you’ll be sipping this delicious pear cocktail all season long!

Ingredients:

For Cocktail:

  • 2 oz gin

  • 2 oz pear nectar

  • 3/4 oz lemon juice

  • 1/2 oz homemade black pepper + rosemary simple syrup (see recipe below)

  • 1-2 oz Perrier (or your favorite sparkling mineral water, club soda, or seltzer!)

  • 1 sprig fresh rosemary (for garnish)

For Simple Syrup:

  • 1/2 cup sugar (we use cane sugar!)

  • 1/2 cup water

  • 5 sprigs rosemary

  • 1 1/2 tsp whole black peppercorns

  • 1 1/2 tsp fresh-ground black pepper

Instructions:

  1. Combine sugar, water, rosemary, whole black peppercorns, and fresh-ground black pepper in a small saucepan over high heat, stirring periodically until the sugar is dissolved. When the mixture begins to boil, reduce heat and simmer for 15 minutes, stirring periodically. Let the syrup cool completely, strain out rosemary and black pepper, transfer to an airtight container, and refrigerate - if stored properly, the syrup should keep for up to a month.

  2. Combine gin, pear nectar, lemon juice, and black pepper + rosemary simple syrup in a shaker and add ice. Tip: To make your life easier, try using a citrus press like this one!

  3. Shake and strain into a highball or old-fashioned glass filled with ice.

  4. Top off with Perrier and garnish with fresh rosemary.

  5. Enjoy!

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