It’s not much of a secret that this girl’s drink of choice is gin-based…if you’ve been to a bar with me and I’m ordering a standard cocktail, nine times out of then it’ll be a gin & tonic– no matter what time of year. My boyfriend used to insist that they taste like you’re drinking a Christmas tree and while I sort of get that, basically take it to mean that G&Ts are just as winter appropriate as they are in the summer. Also, I’ve converted him over to the “dark side” (along with a couple of other friends), so I’ll let gin speak for itself :)
A few weeks ago, I finally got my hands on some copper mugs! While they’re typically associated with ice cold Moscow mules and summer drinks, they’re also equally fall and winter friendly, especially given their aesthetic. I mean, cozying up with a comfy blanket, copper mug in hand, on a couch with a movie? Sounds pretty nice to meeee. Personal Creations kindly sent these over to me and get this: they’re monogrammed! Start taking notes for those fall birthday’s and the upcoming holidays…
This recipe is probably the most involved drink recipe I’ve made at home but I promise that it’s way more intimidating than it looks. Definitely fall and holiday party worthy and a unique blend of flavors that is sure to please even those who are on the fence about gin!
Fall Gin Cocktail with Pear
Makes 1 drink; adapted from Saveur
– 3 oz (2 shots) gin (I used Hendrick’s)
– 2 oz pear purée (see instructions below)
– 2 tbsp rosemary simple syrup (see instructions below)
– squeeze of lemon
– 6 oz seltzer or club soda (or enough to top off your drink)
For the purée
– 2 small Bartlett pears
– 1 1/2 oz lemon juice
– 1 1/2 tsp. fresh rosemary leaves
Thinly slice pears and throw into blender with lemon juice and rosemary. Blend until smooth and using a fine strainer/sieve, strain out any solid clumps. Refrigerate until use. The initial recipe said you’ll have enough for five cocktails–I only had enough for my two! But if you do want to use less in your drinks, you can freeze the leftovers in an ice tray.
For the simple syrup (makes enough for 6-8 cocktails)
– 1/2 cup sugar
– 1/2 cup water
– 3 sprigs rosemary
In a saucepan, heat sugar, water, and rosemary over low heat until it reaches a boil. Remove from heat and set aside for 30 minutes. Let cool and refrigerate before use. Store leftovers in an airtight jar the fridge!
For the cocktail
In a cocktail shaker, combine gin, purée, syrup, and lemon juice and shake until thoroughly combined. Pour into your mug, top off with club soda or seltzer, and add a squeeze of lemon. Add a sprig of rosemary for garnish. Serve cold.
Thank you, Personal Creations, for providing the monogrammed mugs…I love them! As always, all opinions are my own.