What better way to celebrate everything you’re thankful for than with a sparkling cocktail made withseasonal fruit? This light Thanksgiving cocktail is the perfect accompaniment to the heavy meal that makes Turkey Day one of my favorite days of the year.
I recommend making it with gin — the juniper is a nice herbal counterbalance to the sweetness of the pear. However, it tastes great with vodka, too. I’m sure there wasn’t any prosecco or pear on Plymouth Rock … but you can use Plymouth gin.
- 1 ¼ oz pear syrup (recipe follows)
- ¼ oz gin
Put gin and syrup in a cocktail shaker with ice and shake vigorously for 20 seconds. Strain into a champagne flute and top off with Prosecco. For garnish, slice a Bosc pear lengthwise, halve one of the slices, and place both halves in the flute.
1 cup water
1 Bosc pear, peeled and sliced
1 cup sugar
Combine all ingredients in a sauce pan and bring to a boil. Once pears are fully cooked (approximately 10 minutes), strain out the pears and refrigerate the liquid. That’s your syrup. Pear slices can be used as a dessert topping.