PEAR-ROSEMARY VODKA COCKTAILS
Making homemade flavored vodka takes only a little effort but produces impressive results. The pear-spiked liquor can be stored at room temperature for up to two months, but needs at least two weeks to infuse the fruit's flavor, so plan ahead.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Time P14D
Number Of Ingredients 8
Steps:
- Place enough pears in a 56-ounce glass jar to fill to the top. Add vodka. Seal jar, and let stand at room temperature for at least 2 weeks. Strain vodka, and discard pears.
- Heat sugar and water in a medium saucepan over medium-high heat, stirring, until sugar dissolves. Add rosemary. Remove from heat, and let stand for 30 minutes. Discard rosemary. Let cool completely.
- Combine vodka, rosemary simple syrup, pear nectar, and sparkling water in a large pitcher. Divide among 8 ice-filled glasses, and garnish each with a rosemary sprig. Serve immediately.
SPARKLING ROSE COCKTAIL RECIPE BY TASTY
You'll definitely want to accept this rose cocktail. Made with sweet strawberry syrup, fragrant rosewater, and lots of bubbles, this effervescent libation tastes as good as it looks. Don't forget to garnish with dried rose petals for an extra touch of elegance. This content is intended solely for users of legal drinking age. Drink responsibly.
Provided by Tikeyah Whittle
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Chill 2 champagne flutes in the freezer for about an hour prior to serving.
- Make the strawberry simple syrup: In a small saucepan, combine the water and sugar and bring to a simmer over medium-high heat, stirring until the sugar dissolves.
- Reduce the heat to medium-low and add the strawberries. Simmer for 10-15 minutes, muddling to break down the strawberries, until the syrup is bright red and the strawberries start to lose their color. Remove the pot from the heat and let the syrup cool to room temperature.
- Strain the syrup through a fine-mesh sieve, discarding the leftover solids. The syrup will keep in an airtight container in the refrigerator for up to 10 days.
- Make the cocktail: Fill a cocktail shaker halfway with ice. Add the vodka, lemon juice, rosewater, and 1 ounce strawberry simple syrup. Close the shaker to seal and shake vigorously for about 30 seconds.
- Strain the cocktail into the chilled champagne flutes, dividing evenly. Top each glass with 2 ounces of sparkling wine, then fill almost to the brims with club soda. Top with rose dried petals and serve immediately.
- Enjoy!
Nutrition Facts : Calories 341 calories, Carbohydrate 44 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, Sugar 40 grams
SPARKLING ROSEMARY PEACH COCKTAILS
A very nice summer cocktail! I cut the sugar back to 1/3 cup. I have also used peach nectar with good results, but the fresh peaches are much better. I don't know how many ounces a bottle of champagne is, but just use a regular bottle. LOL Time doen not include chilling time. From Cooking Light 2010.
Provided by Scoutie
Categories Beverages
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine first 3 ingredients in a small saucepan; bring to a boil.
- Remove from heat; cool to room temperature.
- Strain rosemary syrup in a sieve over a bowl; discard solids.
- Cover and chill at least 1 hour.
- Place rosemary syrup and peaches in a blender, and process until smooth. Strain mixture through a sieve over a bowl; cover and chill at least 4 hours. Spoon about 2 tablespoons peach syrup into each of 8 Champagne flutes, and top each serving with about 1/3 cup Champagne.
Nutrition Facts : Calories 106.7, Fat 0.1, Sodium 3.4, Carbohydrate 16.4, Fiber 0.4, Sugar 15.1, Protein 0.3
PEAR-ROSEMARY COCKTAILS
Seckel pears, discovered in the nineteenth century near Philadelphia, may be the only pears native to the United States.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 8
Number Of Ingredients 6
Steps:
- Put enough pears into a 48-ounce glass jar to fill. Add vodka. Seal jar, and let stand at room temperature 2 weeks (up to 2 months).
- Heat sugar and 1 cup water in a medium saucepan over medium-high heat, stirring until sugar has dissolved. Add rosemary; remove from heat. Let stand 30 minutes. Discard rosemary. Let cool completely.
- Fill 12-ounce 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 sprigs.
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- Combine first 3 ingredients in a small saucepan; bring to a boil. Remove from heat; cool to room temperature. Strain rosemary syrup in a sieve over a bowl; discard solids. Cover and chill at least 1 hour.
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