Pear Prosecco Cocktail
Makes six cocktails
Adapted from Spice: Flavors of the Eastern Mediterranean
At Sofra, I picked up a copy chef Ana Sourtun’s cookbook, Spice: Flavors of the Eastern Mediterranean, and on the airplane home, I found this lovely recipe for a bubbly pear cardamom cocktail. I immediately planned a brunch, and early the morning of the meal, I made the simple syrup and pear juice mix, so that when company came, I only had to add Prosecco.
8 cardamom pods
½ cup water
½ cup sugar
1 cup pear nectar (like the Loóza brand, available at Whole Foods)
1 teaspoon freshly squeezed lemon juice
1 750 ml bottle Prosecco or Cava, chilled
Place cardamom pods in a sealed bag and using a rolling pin or the bottom of a heavy pan, smash the pods until they are all open and the black seeds are crushed.
In a small saucepan over medium-high heat, bring cardamom pods, water, and sugar to a boil. When boiling, reduce the heat to low and simmer for 8 to 10 minutes. Syrup should thicken slightly so that it easily coats a spoon.
Return heat to medium-high and add pear nectar. Bring to a boil, and then remove syrup from heat. Cover and let stand 30 minutes to infuse cardamom flavor.
Using a sieve, strain the pear juice into a small bowl or liquid measuring cup. Add lemon juice and refrigerate until very cold, at least 30 minutes.
To serve, fill Champagne glasses with 4 tablespoons of syrup and top with Prosecco.
big world | small kitchen
http://www.bigworldsmallkitchen.com/recipe/pear-prosecco-cocktail-recipe
