Pear-Rosemary Cocktails

Pear-Rosemary Cocktails
Photo: Gentl and Hyers

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


  • 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


  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.

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