It’s been a busy week here, so happy hour is a little different than my normal post. The photo above is from the Shiny Squirrel Pop Up that Caroline and I catered. It was such a blast—thank you to everyone who came out. We made a custom cocktail for the event—roasted pear, rosemary and bourbon cocktail—and let me tell you, it was a hit. If you’d like to us to whip up cocktails and snacks for your next party, check out our little adventure, the good cheer co, and get in touch.
In other news, I’ll be judging a the 3rd Annual Brooklyn Pie Bake Off Benefit at Spacecraft this weekend. So if you like to make pie, eat pie, or both, come on by and say hello! Today is the last day to register if you’d like to enter a pie, but you can buy tickets to eat the pie at the event.
Spacecraft
355 Bedford Ave
Williamsburg
Sunday, November 13 from 1-4
$10 includes drink ticket and 3 pie slices.
Cheers! To being busy, making stuff and pie!
roasted pear, rosemary and bourbon cocktail
makes 1 cocktail
2 ounces roasted pear purée
1 ounce rosemary syrup
2 ounces bourbon, like buffalo trace
1
In a cocktail shaker filled with ice, combine all ingredients.
2
Shake for 10 seconds and strain into a cocktail glass.
…………………………
roasted pear purée
makes about 2 cups
5 pears, peeled and cut in half
fuji apple juice (or apple cider)
1
Roast the pears, flat side down for about half an hour, or until they start to get juicy and soft.
2
Let cool, remove any remaining seeds and run through a food processor.
3
Add 1/4 cup and up to 1/2 cup juice to purée until it’s thinned out enough that it pours well.
………………………..
rosemary syrup
makes about 1 cup
1 cup sugar
1 cup water
2 sprigs rosemary
1
Combine sugar and water in a small saucepan over medium heat. Stir until sugar is dissolved.
2
Add rosemary and simmer for 10-15 minutes. Remove from heat and let cool.
3
Strain rosemary from syrup and store in the refrigerator for up to 2 weeks.
November 11th, 2011 at 4:30 pm
Yummy! Thanks for the recipe. Not sure if you’ve seen/heard about this yet, but there was a release party in Mpls last night for the release of a new mixology book (I’m dying to try a hazelnut syrup in it). Many of the contributors have been written up in Imbibe, etc – and the sample drinks were amazing. I highly recommend checking it out! http://www.casadelhansen.com/2011/11/northstar-bartenders-guild.html
November 11th, 2011 at 4:59 pm
Oh, wow. Now I’m trying to factor in some bourbon on this chilly Friday night. Good call!
November 14th, 2011 at 1:09 pm
This seems absolutely perfect for this Friendsgiving party I’m throwing in a couple of weeks. If I wanted to make a big batch of this, would you recommend doubling/multiplying the quantities and before serving stir the pitcher, then shake in a cocktail shaker, pour and serve? Or would you recommend making big batches of the ingredients and keeping them separate for the guests to assemble themselves?
Thanks…
November 14th, 2011 at 8:51 pm
I could really go for a giant bourbon, rosemary and pear cocktail right now. Giant.
November 14th, 2011 at 8:51 pm
I could really go for a giant bourbon, rosemary and pear cocktail right now. Giant.
November 14th, 2011 at 9:17 pm
Sarah-
When I made it at our event last week I combined the pear purée and rosemary syrup beforehand. Then when people were ready to drink, I’d mix up 2-3 at a time—just combine the syrup/purée mixture with the bourbon and ice. then strain into a glass.
November 17th, 2011 at 8:52 am
Have my Maker’s Mark at the ready, on the way to buy pears. Is it Friday yet?
November 18th, 2011 at 11:16 am
Oh wow–this sounds/looks amazing. I think I’ve just found a terrific Thanksgiving aperitif!
November 18th, 2011 at 3:39 pm
Thanks, Kelly! Super helpful.
November 22nd, 2011 at 9:33 pm
[...] delicious Pear and Rosemary cocktail from Eat Make Read would be a great way to start the T-Day festivities. I’d enjoy a virgin [...]
November 26th, 2011 at 9:22 am
Thanks so much for this recipe! I made a double batch of it for both Wednesday night and Thursday, and I just wanted to let you know that everybody loved them. I did have to push the pear puree through a sieve to avoid the “pulpiness” of it. That was quite a bit of work, but it was worth it in the end. On Wednesday night we all had the bourbon and loved them, but on Thursday people drank the pear puree/rosemary syrup combo with bourbon, vodka or prosecco, which was also lovely. I took your advice and I combined the pear puree with the rosemary syrup ahead of time, and I filled two mason jars with the mixture. I mainly made everyone their drinks, but after a while I just told everybody to serve themselves, using a 3 to 2 ratio (3 pear/rosemary to 2 alcohol),and that worked out well. Thanks again for a perfect Thanksgiving cocktail!