Food & Cooking Recipes Breakfast & Brunch Recipes Pear-Rosemary Cocktails 3.7 (212) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 17, 2019 Print Rate It Share Share Tweet Pin Email Photo: Gentl and Hyers Yield: 8 Seckel pears, discovered in the nineteenth century near Philadelphia, may be the only pears native to the United States. Ingredients 6 to 10 Seckel pears 4 cups (32 ounces) vodka 1 cup sugar 12 sprigs fresh rosemary plus more for garnish 1 ½ cups (12 ounces) pear nectar 4 cups (32 ounces) sparkling water Directions 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). 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. 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. Rate it Print