Register Recipe: Pear Rosemary Cocktail

If you haven’t heard, local celebrity chef Danny Bowien (of Mission Chinese fame) recently made an appearance on the  Martha Stewart show. Ever since watching this clip, my love for Martha Stewart has been rekindled. Legal troubles aside, nobody does the holidays quite like Martha.

After browsing her website, I encountered a delicious cocktail—pears, rosemary, vodka, some sparkling water. It sounds like the perfect drink to serve before your Thanksgiving dinner, but would we really expect any less from the mistress of entertaining?  Just one caveat: some of the preparations must be done a few weeks in advance, meaning if you’d like to serve this cocktail, get started now! While the pears infuse a vodka-filled mason jar, make them a part of your home’s holiday décor. We just blogged about seckel pears in Simon’s latest blog post about November produce. They make a beautiful decoration—and that’s certainly a good thing.

Pear-Rosemary Cocktail (taken from Martha Stewart’s Website)

(makes 8 cocktails)

  • 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


  1. 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).
  2. 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. Syrup can be refrigerated in an airtight container up to 1 month.
  3. 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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