Thirsty Thursday - Pear-Rosemary Cocktails
- 6 to 10 Seckel pears
- 32 oz (4 cups) vodka
- 1 cup sugar
- 12 springs fresh rosemary plus more for garnish
- 1.5 cups pear nectar
- 32 oz sparkling water
Put enough pears into a 48 oz jar to fill. Add vodka. Seal jar, and let stand at room temperature for two weeks.
Heat sugar and 1 cup water in a medium saucepan over medium-high heat, stirring until sugar dissolves. Add rosemary, remove from heat. Let stand 30 minutes. Discard rosemary. Let cool completely. Syrup can be refrigerated in airtight container for up to 1 month.
Fill 12 oz glasses halfway with ice. Add 4 tablespoons vodka, 2 tablespoons syrup and 3 tablespoons pear nectar to each. Top with 1/2 cup sparkling water. Serve garnished with rosemary sprig.
Photo and Recipe Source: Martha Stewart.com