The light, crisp flavor of pears has always been a refreshing accent to autumn's arrival. I also like to ease into autumn by breaking out the pear brandy, made with Bartlett pears.
While it can be sipped on its own, one of my favorite flavor pairings is rosemary and pear, so I like to add a little rosemary syrup to create an autumnal cocktail. A little ginger liquor brings in a hint of spice, and a splash of lemon juice is needed for brightness. The result is a balanced, lightly herbal cocktail with clear pear flavor supported by warm rosemary tones.
About the author: Kelly Carámbula blogs about her adventures in the kitchen, including a weekly happy hour, on eat make read. She is also the founder and publisher of Remedy Quarterly, an independent food magazine.
- For the Rosemary Syrup:
- 1 cup sugar
- 1 cup water
- 3 sprigs rosemary
- For the cocktail:
- 1 1/2 ounce pear brandy
- 1/2 ounce rosemary syrup
- 1/2 ounce Domaine de Canton ginger liqueur
- 1/2 ounce freshly squeezed lemon juice
- 2-inch sprig of rosemary
To make the rosemary syrup: Combine the sugar, water and 3 sprigs rosemary in a small saucepan over medium-high heat. Stir to dissolve sugar and bring to a boil. Reduce to a simmer and continue to cook for 15 minutes. Remove from heat and let cool. Remove rosemary before bottling.
To make the cocktail: Fill a cocktail shaker with ice. Add pear brandy, rosemary syrup, Domain de Canton, and lemon juice. Shake for 15 seconds.
Strain into a cocktail glass and garnish with rosemary sprig.