A delicious mix of pear lime and rosemary.
I had a batch of rosemary syrup I made up over the holidays for some champagne cocktails which turned out to be a hit with the family. Last night I was looking around for some other uses for it and came across the recipe for the Rosemary Five over at Married… with Dinner. (a blog you should be reading by the way, as they consistently please me with their recipes)
The drink is fantastic; the lime balances out the pear which can be quite overwhelming sometimes. The rosemary is fairly understated and mostly at the front of the palate… partly because of the aromatics from the garnish, but also because the drink is light on the syrup. If you crank up the syrup it starts to taste a little too savory.
- 1 oz pear eau de vie
- .5 oz lime juice
- .5 oz rosemary syrup
- 3 dashes angostura bitters
- dry sparkling wine
Shake all ingredients except for champagne with ice and strain into a chilled cocktail glass. Top off glass with sparkling wine and garnish with a rosemary sprig.
- 1 cup water
- 1 cup sugar
- 3 sprigs fresh rosemary
Bring sugar and water and rosemary to a boil in a medium sauce pan while stirring. remove from heat when sugar is completely dissolved. Let the mixture cool and strain out the rosemary and store in the refrigerator.