This stunning spiced cocktail begins with a rosemary simple syrup heavily spiced with cinnamon, cloves, and a hint of nutmeg. With a crisp pear puree and a full bodied dark rum – The IT cocktail of the holiday season has arrived.
Best day of the week. Prelude to the weekend; two days, one of which may be spent in a state of stillness reserved for mannequins. That is, unless you work weekends, in which case…. Sorry for rubbing it in.
Actually, I’m not sorry. I earned it.
OK, I’m sorry. I shouldn’t be rubbing it in your face.
I was wrong.
Working weekends sucks.
How ‘bout a cocktail?
Let’s make amends.
Don’t be mad at me.
I found this cocktail in Saveur online following a google search for Cocktails, Pear, and Rosemary; incidentally two items I dropped in my shopping cart with no clear idea of what I planned to do with them, other than turn them into a cocktail.
I like booze. You guys know this. I like expanding upon the usual cocktail flavor profiles, so when this Spiced Pear Collins popped up I was all, this is my jam.
I went home to puree pears and make simple syrup. The original recipe calls for a spiced simple syrup of rosemary and cloves. Since this is the holidays I figured, why not add cinnamon and nutmeg to this situation for a full bodied spiced simple syrup situation with notes of rosemary?
My house smelled like the holidays.
This cocktail comes together in a snap. I substituted dark rum for gin, because I feel rum has a winter feel to it. Like comfy sweater in front of the fire feels.
This is a cocktail whose every sip you relish. It’s heavily scented with notes of spice, rosemary and crisp pear. Oh, and let’s not forget dark rum, the enabler of those warm in front of the fire feels. May I suggest a spiced dark rum to enhance that gorgeously spiced simple syrup?
You know where I’m going with this.
It’s a subliminal ploy to make this your IT cocktail of the winter season.
I hope it worked.
Rosemary and spice simple syrup
- 1 cup sugar
- 1 cup water
- 2 tablespoons of whole cloves
- 4 cinnamon sticks
- pinch of freshly grated nutmeg
For the pear puree
- 3 ripe pears of any kind or a combination - peeled, pitted, and sliced
- 1 oz. 2 tablespoons lemon juice
For the cocktail
- 2 oz. 1/4 cup dark rum
- 1½ oz. 3 tablespoons pear puree
- 3/4 oz. 1 1/2 tablespoons rosemary and spice infused simple syrup
- 1 ounce 2 tablespoons lemon juice
- 1 spring rosemary to garnish
Make the simple syrup:
- Combine the sugar, water, cloves, cinnamon sticks, nutmeg, and rosemary in a saucepan over low heat. Bring to a boil, then reduce the heat to low and allow to simmer over low heat
- for about 10 minutes. Remove from heat and allow it to sit for about 30 minutes. Strain into a glass jar with a tight fitting lid and store in the refrigerator until ready to use.
- You will have about 1 1/2 cups of simple syrup, enough for about 7-8 cocktails.
Make the puree:
- In a blender combine the pears and lemon juice. Blend until smooth. strain the mixutre of any seeds (some of those always manage to escape). Discard any solids. You should have about 1 1/2 cups of puree, enough for 7-8 cocktails. If you don't plan to use the puree right away you can freeze it in an ice cube tray, then transfer the frozen cubes to an airtight container until ready to use.
Make the cocktail:
- To a cocktail shaker add rum, pear puree, rosemary and spice infused simple syrup, lemon juice and ice. Shake vigourously for about 7-8 seconds until the mixture is completely chilled. Pour into a glass and top with seltzer. Add a sprig of rosemary for garnish. Knock it back, yo.
- Cocktail adapted from Saveur.