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.
- 1 ounce rosemary simple syrup (see below)
- 1 ounce meyer lemon juice
- 2 ounces pear juice
- 2 ounces pear brandy
- 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.
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