Pear syrup, gently simmered and fragrant, is holiday magic in a bottle. Enjoy it stirred into sparkling wine, tucked into a cocktail or draped over a winter dessert. I’ve included a single cocktail recipe plus my batch version for a crowd.
The Bosc & Blossom
Ingredients
- 1 ounce gin
- 1 ounce chilled Bosc Pear Syrup*
- 2 ounces sparking wine
- fresh pear slice for garnish
*Bosc Pear Syrup
- 2 ripe pears, peeled, cored and chopped
- 1 cup sugar
- 1 cup water
- 1 teaspoon ground cardamom (or ground ginger, allspice or clove all work nicely)
- 1 slice lemon or orange for extra aroma *optional
Instructions
Bosc & Blossom
- Add ingredients to a champagne coupe or cocktail glass. Makes 1 cocktail.
Bosc Pear Syrup
- In a small saucepan over low heat, simmer pears with sugar and water until soft, 20 to 25 minutes.
- Mash or blend into a smooth syrup and fine-strain through a double layer of cheesecloth into a clean bowl, discarding solids. Funnel into a clean bottle or jar.
- Combine ingredients in a clean bottle, chill up to 1 day in advance, refrigerate for up to 2 weeks.
Notes
Batch version: 1 bottle = 12 servings
10 ounces gin
10 ounces Bosc Pear Syrup
4 ounces water
