‘Tis the season for sipping on fancy cocktails! This pear gin fizz one, with elderflower and rosemary, has a secret… it looks fancy, but this seasonal cocktail is actually incredibly easy to make. There are no crafty bartender skills required, and you won’t have to go on a chase for hard-to-source liqueurs. This cocktail makes holiday entertaining fun and low stress. We can all drink to that…
This gin fizz recipe starts with a homemade pear-rosemary purée, made with Harry & David’s famously juicy Royal Riviera Pears. The purée will be thick on its own, but it thins and smooths out beautifully once incorporated with the other ingredients in the drink. The result: a beverage with lots of lively, luscious pear flavor.
The pear-rosemary purée will keep for a couple days when stored properly in your refrigerator. Plus, you should have enough to easily craft a dozen cocktails. You can make it in advance, then just shake up individual drinks once your guests arrive.
The elderflower liqueur adds some subtle floral notes to this gin fizz while adding a touch of sweetness. Depending on your taste buds, you can choose to use a club soda for a less sweet version. Or, for a sweeter one, use tonic water. Either way, this pear gin fizz cocktail will be one of your favorite holiday cocktails.
Pear Gin Fizz with Elderflower and Rosemary
For the Pear-Rosemary Purée:
- 4 cups Harry & David Royal Riviera Pears (peeled and chopped )
- ¾ cup water
- 2 tablespoons sugar
- 2 lemons (juiced)
- 1 sprig fresh rosemary
For the Cocktail
- 3 ounces pear-rosemary purée
- 3 ounces gin
- 1.5 ounces elderflower liqueur
- ice cubes
- Tonic water or club soda
For the Garnish:
- Harry & David Royal Riviera Pears (sliced )
- Fresh rosemary
For the purée:
- In a medium saucepan, combine the chopped pears, water, sugar, lemon juice, and rosemary. Bring to a simmer and cook, stirring occasionally, for 10-12 minutes. The pears should be softened.
- Remove the saucepan from the heat and let cool. Remove and discard the rosemary sprig. Then transfer the cooked pears and any remaining liquid in the saucepan to your blender and blend on high until smooth. Transfer the pear-rosemary purée to a clean re-sealable container and refrigerate until well chilled. The purée can be stored for 2-3 days.
For the cocktails
- Add the pear-rosemary purée, gin and elderflower liqueur to a shaker with ice. Shake vigorously until well chilled. Then strain the liquid into two glasses with ice. Top with tonic water or club soda.
- Garnish with sliced pears and fresh rosemary.