If I ever write a novel where some inquisitive soul wanders through the cold-dark, snow crunching underfoot, who suddenly happens upon a secluded cottage with yellow light pouring out the windows and smoke puffing out the chimney, I would write that to her great delight there was a basket of wool socks keeping warm by the fire and on the table sat a simple loaf of freshly baked bread with a French pear 75 to wash it down.
Choose a sweet moscato with a nice grape musk and a fresh, crisp gin when making this 75. They will play oh so nicely with your pear syrup and you will have a 75 that tastes a bit like pear cider and simply couldn’t fit more perfectly with the season.
French Pear 75
- 1.5 oz gin
- .75 oz lemon juice fresh
- .5 oz pear syrup
- Moscato to fill glass
- rosemary sprigs
- 1 pear
Fill a cocktail shaker with ice and add gin, lemon juice, and pear syrup. Shake and strain into glass. Top with Moscato.
To garnish, choose a woody rosemary sprig about 3-4 inches long (depending on the size of your glass) and remove about 1 1/5 inches of leaves from the bottom. Cut the pear into 1-inch cubes or triangles and skewer the nicest one onto the bottom of your rosemary sprig. Set on top of glass.
A simple syrup made with pear juice instead of water used in French pear 75 cocktails.
- 1 cup pear juice
- 1 cup sugar
Add the pear juice and sugar into a small saucepan and cook, stirring often, over med-low heat until the sugar is dissolved. Allow the syrup to come to a fast simmer. Remove from heat and cool.
Syrup can be stored in an airtight container (a mason jar works well) for up to a week in the fridge.