Pear 75
This Pear 75 is my take on a French 75: homemade pear simple syrup, fresh lemon and a splash of water, chilled and topped with bubbly.
Servings: 8 drinks
Ingredients
Pear simple syrup
- 2 ripe pears such as Bartlett or Bosc, cored and chopped (no need to peel)
- 1 cup granulated sugar
- 1 cup water
- 1 strip lemon peel optional
For the drinks
- 3/4 cup pear simple syrup 6 oz
- 1/2 cup fresh lemon juice 4 oz
- 1/4 cup cold water 2 oz
- 2 bottles chilled Champagne or prosecco 750 ml each
- Thin pear slices for garnish
- Small thyme sprigs for garnish (optional)
Instructions
- Make the pear syrup. Combine the pears, sugar, water and lemon peel in a small saucepan. Bring to a simmer, stirring until the sugar dissolves, then simmer gently 15 minutes until the pears are very soft. Mash the pears with a spoon or potato masher.
- Strain and chill. Remove from the heat and let steep 20 minutes. Strain through a fine-mesh sieve, pressing gently on the pears so the syrup stays clear. Chill until cold. Makes about 1 1/4 cups.
- Mix the base. Stir the pear syrup, lemon juice and cold water in a pitcher. Refrigerate at least 1 hour, until very cold.
- Pour and top. Add about 1 1/2 oz of the chilled base to each Champagne flute. Top with about 4 oz bubbly at the last minute so it stays fizzy. Garnish with a thin pear slice and a small thyme sprig.
Notes
Single drink: 3/4 oz pear syrup, 1/2 oz lemon juice and 1/4 oz water, topped with 4 oz Champagne. Leftover pear syrup keeps 2 weeks in the fridge.