Spiced Pear Collins

• Produce

  • 2 Bartlett or bosc pears
  • 4 1/2 tsp Rosemary, Fresh
  • 1 Rosemary, sprig

• Condiments

  • 2 1/4 oz Lemon juice

• Baking & Spices

  • 1 tbsp Cloves, whole
  • 1 cup Sugar

• Drinks

  • 1 Soda water

• Beer, Wine & Liquor

  • 1 1/2 oz Gin

• Liquids

  • 1 cup Water

Found on thrillist.com

Description

Directions

• Make the pear purée: In a blender or food processor, combine the lemon juice and rosemary. Blitz until smooth, and gently strain the mixture through a fine mesh strainer. Discard the solids (which should be mostly bits of rosemary). You should be left with approximately 1 cup of purée, which can be frozen in an ice cube tray and stored in an airtight bag in the freezer for later use. Make the rosemary-close simple syrup: In a medium saucepan over low heat, combine the sugar, water, cloves, and rosemary. Bring the mixture to a boil, remove from heat, and let it cool for 30 minutes. Strain it into a jar, seal, and store in the refrigerator for later use. Make the cocktail: In a cocktail shaker filled with ice, combine 1½ ounces of pear purée with ¾ ounces of rosemary-clove simple syrup, ¾ ounces of lemon juice, and 1½ ounces of gin. Cover and shake vigorously until chilled. Strain the mixture over ice into a highball or rocks glass. Top with a float of sparkling wine or soda water to the rim, garnish with a rosemary sprig, and serve.