Juice of 1 freshly pressed Asian pear (currently in season)
1 tablespoon fresh lemon juice
1 oz rosemary ginger simple syrup
1 teaspoon nutmeg
Rosemary sprigs for garnish
1 cup sugar
4-6 slices fresh ginger, peeled
1 sprig fresh rosemary
In a small saucepan, bring the sugar and 1 cup of water to a boil. Add the ginger and rosemary and return to a boil, stirring to dissolve the sugar. Remove from heat and let cool completely, about 45 minutes. Strain the syrup through a fine-mesh sieve set over a small bowl; discard the solids. Refrigerate until chilled. Can be stored in the refrigerator for up to 1 month.
Peel the Asian pear and then puree in blender with 1 tablespoon lemon juice and 1 teaspoon nutmeg. Combine 3 oz of the pear puree with 1 oz rosemary ginger simple syrup in a cocktail shaker with ice. Shake to combine, about 30 seconds. Pour in cocktail glasses and top with a splash of club soda. Garnish with rosemary, nutmeg and a pear slice if you're feeling extra fancy!
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