New This Month

Pear-Rosemary Cocktails


Seckel pears, discovered in the nineteenth century near Philadelphia, may be the only pears native to the United States.

  • Yield: Makes 8
Pear-Rosemary Cocktails

Photography: Gentl and Hyers

Source: Martha Stewart Living, October 2006


  • 6 to 10 Seckel pears
  • 4 cups (32 ounces) vodka
  • 1 cup sugar
  • 12 sprigs fresh rosemary plus more for garnish
  • 1 1/2 cups (12 ounces) pear nectar
  • 4 cups (32 ounces) sparkling water


  1. Put enough pears into a 48-ounce glass jar to fill. Add vodka. Seal jar, and let stand at room temperature 2 weeks (up to 2 months).

  2. Heat sugar and 1 cup water in a medium saucepan over medium-high heat, stirring until sugar has dissolved. Add rosemary; remove from heat. Let stand 30 minutes. Discard rosemary. Let cool completely.

  3. Fill 12-ounce glasses halfway with ice. Add 4 tablespoons vodka, 2 tablespoons syrup, and 3 tablespoons pear nectar to each. Top with 1/2 cup sparkling water. Serve garnished with rosemary sprigs.

Cook's Notes

Syrup can be refrigerated in an airtight container up to 1 month.

Reviews Add a comment

  • marianneokalya
    27 NOV, 2016
    Huge hit at Thanksgiving - I recommend adding 1/2 or 1 tbsp lemon juice.