Equipment needed
Cocktail shaker
Cocktail jigger
Cocktail strainer
Champagne coupes
Knife
Ingredients
2 ounces gin
1 ounce lemon juice
1 ounce pear ginger syrup, recipe follows
3 ounces Champagne
Sugared rosemary, for garnish, recipe follows
Candied ginger or crystallized ginger cubes, for garnish
Frosted cranberries, for garnish, recipe follows
Frosted golden berries, for garnish, recipe follows
Method
- In a shaker, pour the gin, lemon juice, and syrup.
- Fill the shaker with ice. Shake until the outside of the shaker becomes frosty.
- Pour evenly through a strainer between two coupe glasses.
- Top the glasses off with Champagne.
- Use the sugared rosemary to spear a cube of ginger, a frosted cranberry and a frosted golden berry. Repeat for the second drink. Cut a small slit in the bottom of the ginger cube with a knife and use that to affix the ginger to the rim of the glass.
- Garnish and enjoy!
PEAR GINGER SYRUP
Equipment needed
Cutting board
Knife
Small saucepan
Sieve
Y-peeler
Measuring cups
Measuring spoon
Ingredients
1 1/2 cup plus 1 tablespoon granulated sugar, divided
1 cup medium Bosc pears, cored, peeled, and chopped
1/4 cup minced ginger, unpeeled
1 1/2 cups water
Method
- Combine pears, 1 tablespoon of sugar and ginger in a small saucepan over medium-high heat. Cook for 5 minutes, until tender.
- Add water and the remaining sugar and bring to a boil.
- Remove from heat and steep for 30 minutes.
- Strain the mixture through a fine-mesh strainer into a container and allow to cool completely before using.
- Store in the refrigerator for up to one week in an airtight container.
SUGARED ROSEMARY
Equipment needed
Small saucepan
Baking sheet
Parchment paper
Bowl
Ingredients
1/2 cup water
1/2 cup sugar
15 rosemary sprigs
1 cup sugar for coating
Method
- In a small saucepan, bring the sugar and water to a boil. Mix until the sugar is dissolved to make a syrup.
- Remove from heat and let cool slightly.
- Line up all the rosemary sprigs on a baking tray lined with parchment paper. Dip each sprig in the syrup, shaking off any excess. Continue until all rosemary sprigs are dipped, and let sit for 1 hour.
- After an hour, gently coat each sprig with sugar. Once they are all coated, let them dry for another hour on a fresh sheet of parchment paper.
- Store in a cool dry place, uncovered for up to 5 days. If stored in a closed or airtight container, the sugar melts and they will become sticky.
FROSTED CRANBERRIES
Equipment needed
Medium saucepan
Spoon
Fine mesh sieve
Baking sheet
Parchment
Ingredients
1/4 cup water
1/4 cup sugar
1 1/2 cups fresh cranberries
1 cup of granulated sugar, for coating
Method
- In a medium saucepan, bring the sugar and water to a boil.
- Once sugar is dissolved, stir in the cranberries and remove from heat.
- Stir until all the cranberries are coated in syrup. Strain through a fine mesh sieve.
- Spread the coated cranberries out onto a parchment-lined baking sheet and let dry for 1 hour.
- After an hour, toss the cranberries in more sugar to coat. Place them on a clean sheet and let them dry with the sugar on for another hour.
- Store in a cool dry place, uncovered for up to 5 days. If stored in a closed or airtight container, the sugar melts and they will become sticky.
FROSTED GOLDEN BERRIES
Equipment needed
Medium saucepan
Spoon
Fine mesh sieve
Baking sheet
Parchment
Ingredients
1/4 cup water
1/4 cup sugar
1 1/2 cups fresh golden berries
1 cup of granulated sugar, for coating
Method
- In a medium saucepan, bring the sugar and water to a boil.
- Once sugar is dissolved, stir in the golden berries and remove from heat.
- Stir until all the golden berries are coated in syrup. Strain through a fine mesh sieve.
- Spread the coated golden berries out onto a parchment-lined baking sheet and let dry for 1 hour.
- After an hour, toss the golden berries in more sugar to coat. Place them on a clean sheet and let them dry with the sugar on for another hour.
- Store in a cool dry place, uncovered for up to five days. If stored in a closed or airtight container, the sugar melts and they will become sticky.
This recipe was the inspiration for the pear ginger French 75 seen in With Love, Meghan.