This just in and just in time for New Year’s Eve…
We had our annual holiday dinner a few weeks ago and searched long and hard for the perfect cocktail to kick things off. Aptly named for the time of year, this rosemary-infused pear and brandy libation will warm you right up in the cold of winter.
The only problem with it is that they tend to disappear quickly so make sure you have plenty on hand. Cheers and Happy New Year!
adapted from a recipe by Danny Meyer
2 ounces brandy
1 3/4 ounces rosemary-infused pear nectar *
2/3 ounce Grand Marnier or other orange liqueur
I small sprig fresh rosemary
Fill a cocktail shaker with ice. Add the brandy, pear nectar, Grand Marnier and shake vigorously. Strain into a chilled martini glass, garnish with a rosemary sprig, and serve.
* To make the rosemary-infused pear nectar, combine 1 1/2 cups of pear nectar and 5 sprigs of fresh rosemary in a jar. Cover and refrigerate for at least 12 hours and up to 2 days. Remove and discard the rosemary before using. The infused nectar will keep, covered in the refrigerator, for up to 4 days.