Rosemary Pear Sparkling Martinis

Thank you to Chicago's North Shore Distillery for introducing me to the concept of rosemary simple syrup. Their recipes with the magic nectar sounded so good I had to do a little experimenting of my own. And here it is — my new favorite holiday cocktail.

By Russ Faulk, Kalamazoo Outdoor Gourmet
Serves 2
Image of Rosemary Pear Sparkling Martinis

  • 1 ounce rosemary simple syrup (see below)
  • 1 ounce meyer lemon juice
  • 2 ounces pear juice
  • 2 ounces pear brandy
  • Ice
  • Sparkling Prosecco to top up

To make the syrup, combine 1 cup water, 1 cup sugar and 6 sprigs fresh rosemary in a pan over medium heat. Bring to a low boil and then reduce heat to simmer, stirring ocassionally until the leaves turn drab in color.

Discard the rosemary. Cover and store syrup in the refrigerator for up to 2 weeks.

To make the martinis, combine the syrup, lemon juice, pear juice and brandy in a cocktail shaker half full of ice. Shake vigorously for 30 seconds.

Strain into martini glasses and top up with Prosecco. Optionally garnish with rosemary sprig tips.