To make the pear purée: Slice the peeled pears into small cubes and combine them with lemon juice and rosemary in a blender. Blend until smooth, then strain mixture through a fine-mesh sieve and discard any solids. You will have roughly 1 cup of purée.

To make the simple syrup: Combine the sugar, water, cloves, and rosemary in a saucepan over low heat. When it reaches a boil, remove from heat and let sit for 30 minutes. Strain into a jar and refrigerate until use.

To make the soft cocktail: Combine the pear purée, syrup and lemon juice in a cocktail shaker over ice. Shake vigorously until chilled. Pour into a High Ball or Rocks glass and top with a splash of club soda. Garnish with a sprig of rosemary and drink up!

Chop rosemary or lemon and place in ice cube tray. Add water. Freeze. Use ice cubes in your cocktail. Easy.