PEAR-ROSEMARY COCKTAILS

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Pear-Rosemary Cocktails image

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

6 to 10 Seckel pears
4 cups (32 ounces) vodka
1 cup sugar
12 sprigs fresh rosemary plus more for garnish
1 1/2 cups (12 ounces) pear nectar
4 cups (32 ounces) sparkling water

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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