[dropcap letter=”L”]ooking for the perfect cocktail to serve your holiday guests? We asked bartenders at two of our favorite watering holes to match the spirit of the season with recipes for quaffs that are warm, bright, and cheery.
You’ve got enough to do during the holidays, so I created a cocktail that borrows from the poached-pear recipe you’re making for dessert. That way, you don’t have to go out and buy stuff just for cocktails.
For the poached pears:
1 dozen Bosc pears, peeled, halved, and core and seeds removed
¼ cup grated fresh ginger
freshly squeezed juice of 1 large orange
freshly squeezed juice of 1 large lemon
1 vanilla bean
2 star arise
a few allspice cloves
2 cinnamon sticks
2 cups white wine
2 cups sugar
Makes one cocktail
¼ poached pear
6–8 rosemary leaves, torn
2 ounces poaching liquid
½ ounce allspice dram (or substitute dark honey with a pinch of allspice)
2 ounces spiced rum
piece of poached pear and rosemary sprig for garnish
To make poached pears, place all ingredients in a saucepan and fill with just enough water to cover. Poach in 150–160-degree water for two hours.
Cut quartered pear in half. In a mixing glass, muddle one piece of pear and rosemary leaves. Fill with ice. Add poaching liquid, allspice dram, and rum, then shake and pour into a 10–12-ounce glass. Top with club soda and garnish with the other piece of poached pear.
Make a little too much cranberry sauce? Click here for Duffy’s Roasted Cranberry Sauce Martini recipe.