Winter Pear 75

The drink of the season at my house were these Winter Pear 75s. And it’s the kind of holiday cocktail I can get behind. Classic, but with a seasonal twist. In this instance, it’s a close cousin to the classic French 75, which is one of my favorite drinks of all time. For my Christmas variation that I served on multiple occasions to family + friends, the lemon punch is balanced with sweet pear juice + a cinnamon spice simple syrup. It has a subtle fruity + spiced character that Winterizes this classic just enough, but still has a faint lemon-y pop. Garnished with thinly sliced pear + a fresh sprig of rosemary makes it just festive enough to a well deserving welcome cocktail at holiday parties.

It was on repeat at my house this season - partly because it was so good + exactly the kind of champagne cocktail I enjoy and because it’s so simple to make. Tonight I’m enjoying one glass - finishing off the specialty simple syrup in the fridge + cracking into a small bottle of prosecco. The perfect fairwell to our signature holiday cocktail as Jordan makes us dinner from his new Matty Matheson cookbook, and my only responsibility it to chill.

For the cocktail

• 1 oz pear juice

• 1 oz pear-cinnamon simple syrup

• 1/2 oz lemon juice

• 1 1/2 oz gin

• 3-4 ounce champagne on top

• garnishes: pear slices + rosemary

Add the pear juice, simple syrup, lemon juice + gin to a cocktail shaker, and shake with ice. Strain into a champagne flute + top with champagne. Garnish with pear + rosemary.

For the pear + cinnamon simple syrup, combine 1 cup water + 1 cup sugar in a saucepan, and place over medium heat. Dice up one pear + add it to the cocktail along with 2 cinnamon sticks. Stir together and bring the mixture to a simmer, keeping it at a low simmer for about 10 minutes. Turn the heat down to low and keep over low heat for another 5-6 minutes. Turn the heat off and let the syrup cool before straining + transferring to a mason jar.