Spiced Pear Collins

Name: Spiced Pear Collins
Total time: PT0D0H0M
Yield: makes 1 cocktail
Ingredients: 1 1 ⁄ 2 oz. gin; 1 1 ⁄ 2 oz. pear purée (see below); 3 ⁄ 4 oz. rosemary-clove simple syrup; 3 ⁄ 4 oz. lemon juice; Dry sparkling wine or soda water, to top; 1 sprig rosemary, to garnish; 2 pears, such as Bosch or Bartlett, peeled and pitted; 1 1 ⁄ 2 oz. lemon juice; 1 1 ⁄ 2 tsp. fresh rosemary; 1 ⁄ 2 cup sugar; 1 ⁄ 2 cup water; 1 oz. whole cloves; 3 sprigs rosemary

Serves
makes 1 cocktail

NIKI ACHITOFF-GRAY

Pear puree, gin, and rosemary give this autumnal cocktail a crisp, woody sweetness, robust density, and sour, crackling effervescence.

Ingredients

For the Cocktail

1 ¹⁄₂ oz. gin
1 ¹⁄₂ oz. pear purée (see below)
³⁄₄ oz. rosemary-clove simple syrup
³⁄₄ oz. lemon juice
Dry sparkling wine or soda water, to top
1 sprig rosemary, to garnish

For the Pear Purée and Rosemary-Clove Simple Syrup (makes enough purée and syrup for 5 cocktails)

2 pears, such as Bosch or Bartlett, peeled and pitted
1 ¹⁄₂ oz. lemon juice
1 ¹⁄₂ tsp. fresh rosemary
¹⁄₂ cup sugar
¹⁄₂ cup water
1 oz. whole cloves
3 sprigs rosemary

Instructions

Step 1

To make the pear purée: Slice the pears and combine with lemon juice and rosemary in a blender. Blend until smooth; gently strain mixture through a fine-mesh sieve and discard any solids. You will have roughly 1 cup of purée. If not using right away, the purée can be frozen in an ice cube tray and then stored in an airtight contained in the freezer to be used for individual cocktails in the future.

Step 2

To make the simple syrup: Combine the sugar, water, cloves, and rosemary in a saucepan over low heat. When it reaches a boil, remove from heat and let sit for 30 minutes. Strain into a jar and store in the refrigerator until use.

Step 3

To make the cocktail: Combine the purée, syrup, lemon juice, and gin in a cocktail shaker over ice. Shake vigorously until chilled. Pour into a High Ball or Rocks glass and top with a small splash of sparkling wine or soda water. Garnish with rosemary to serve.

To make the pear purée: Slice the pears and combine with lemon juice and rosemary in a blender. Blend until smooth; gently strain mixture through a fine-mesh sieve and discard any solids. You will have roughly 1 cup of purée. If not using right away, the purée can be frozen in an ice cube tray and then stored in an airtight contained in the freezer to be used for individual cocktails in the future.
To make the simple syrup: Combine the sugar, water, cloves, and rosemary in a saucepan over low heat. When it reaches a boil, remove from heat and let sit for 30 minutes. Strain into a jar and store in the refrigerator until use.
To make the cocktail: Combine the purée, syrup, lemon juice, and gin in a cocktail shaker over ice. Shake vigorously until chilled. Pour into a High Ball or Rocks glass and top with a small splash of sparkling wine or soda water. Garnish with rosemary to serve.