This fabulous cocktail has appeared on a number of blogs, so perhaps you are already familiar with it. If not, I highly recommend trying it!
Although it has a Christmassy name - Partridge in a Pear Tree - it really is just a lovely winter cocktail. The astringency of the rosemary and the tartness of the fresh lemon, combined with a beautiful Bosc pear-infused vodka, can be enjoyed well into the end of March.
And, of course, it's topped with Champagne (or sparkling, if you're on a budget), so what could be better, I ask you?
Thanks for this find goes to my sister-in-law Andrea, a true cocktail connoisseur. Incidentally, the original recipe calls for a Pear Vodka but neither Andrea nor I could find such a flavour in any of our forays to various liquor stores and that was at both ends of the country.
I DID find other disturbing vodka concoctions on the shelves though...Cream Soda Vodka, Bubblegum flavour Vodka...uugghh...why don't they just label that area of the store The UnderAge Section and be done with it.
Because our search for ready-prepared Pear Vodka proved fruitless (sorry about that pun), we both made our own, which is really just a matter of putting some peeled pear (I used Bosc) in a mason jar and filling it up with plain-flavoured, high quality vodka. Let it sit for as long as you can (My first batch sat for 3-4 weeks but I don't think you have to wait that long.)
Partridge in a Pear Tree Cocktail
- 1½ oz pear vodka
- ½ oz lemon juice
- ½ oz agave nectar (or a simple syrup)
- Fresh rosemary, cut into 1½ inch sprig
Place rosemary sprig in glass.
Combine vodka, lemon juice and agave in a shaker over ice. Shake well, and strain over rosemary. Top with champagne. Serves 1.
Salut, & enjoy, Darlings!