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Rosemary-Pear Collins

Cocktail Recipes

The latest classic and original cocktails, all kosher and ready for you.

Rosemary-Pear Collins

Robbie Medwed

This update to the classic Tom Collins takes full advantage of the season's produce with pears and woody rosemary. You can use any pears you'd like - no need to be particular here.

 

 

  • 2 oz gin
  • 3/4 oz rosemary-pear syrup
  • 3/4 oz fresh lemon juice
  • 2 oz club soda

 

Combine the gin, syrup, and lemon juice in a tall glass with ice and stir. Fill the rest of the glass with soda water and garnish with a lemon wedge or, if you want to get really fancy, a small slice of pear.  Non-alcoholic version: use 1 ounce each of the syrup and lemon juice and top with soda water.

 

 

This recipe originally appeared at GrokNation.

 

 

Rosemary-Pear Syrup

  • 1.5 pears, sliced or chunked (save the other 1/2 pear for garnish)
  • 1 small sprig fresh rosemary
  • 3/4 cup sugar
  • 1 cup water

Combine the pears, sugar and water in a small sauce pan and bring to a boil. Turn the heat down and let it simmer until the pears soften. Once they do, add a small sprig of fresh rosemary and simmer for about 10 more minutes. Let the syrup cool and strain out the solids. It will keep in the fridge for about three weeks and is great for cocktails or even poured over a slice of spice cake.