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Ingredients

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
  • oz. 3 tablespoons pear puree
  • 3/4 oz. 1 1/2 tablespoons rosemary and spice infused simple syrup
  • 1 ounce 2 tablespoons lemon juice
  • Ice
  • Seltzer
  • 1 spring rosemary to garnish

Instructions

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.