A velvety roasted pear purée is the key to this batched bourbon drink that says fall without screaming it.
Why this recipe works:
- Roasting the pears adds depth and concentrates their flavor by cooking out some of their liquid.
- Maple syrup adds necessary sweetness while deepening the earthy profile of the drink.
- Batching the mixer a few hours before your party allows for no-fuss presentation.
- For the Roasted Pear Purée:
- 2 bartlett pears, cored and sliced into eighths
- 3 1/2 tablespoons fresh lemon juice, from two lemons
- 1/8 teaspoon ground cloves
- For the Bourbon Pear Mixer:
- 1 cup roasted pear purée
- 2 cups Four Roses Yellow Label Bourbon
- 1/2 cup maple syrup
- For Each Cocktail:
- 1/4 cup Bourbon Pear Mixer
- 3 tablespoons chilled sparkling wine (from 1 bottle)
- Additional ground cloves for garnish
For the Roasted Pear Puree: Preheat oven to 375°F (190°C). Arrange the pear slices on a parchment-lined baking sheet and roast until the underside of each slice begins to caramelize, about 20 minutes. Let cool to room temperature. Add to blender with lemon juice and ground clove and purée until very smooth, or purée in a bowl with an immersion blender.
For the Bourbon Pear Mixer: In a pitcher or quart jar, stir together pear puree, bourbon, and maple syrup. Refrigerate until ready to use, up to 4 hours. Stir before serving.
For each cocktail: Fill each glass with ice, add the bourbon pear mixer, and top with sparkling wine. Stir once and sprinkle with ground clove to serve.
Blender or immersion blender