Spiced Pear Collins
Pear puree, gin, and rosemary give this autumnal cocktail a crisp, woody sweetness, robust density, and sour, crackling effervescence.
Yield: makes 1 cocktail
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
- 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.