New Year’s Eve presents the perfect opportunity to break out a little sparkling wine and create some festive cocktails. The folks at Serious Eats had the right idea and created a pretty tasty looking roundup of sparkly cocktails. Here at the Westervin’s, we decided to take their Sparkling Bourbon Pear cocktail and bump up the winter (it’s not that cold down here in Arkansas, so we need something to remind us it’s winter, right?) with some cranberries. Despite the maple syrup, which is added to the purée, this isn’t an overly sweet cocktail. The lemon and cranberry really give it a nice tang, which along with the champagne makes for an easy drinking sipper.
For the Purée:
- 2 bartlett pears, cored and sliced into eighths
- 2 1/2 tablespoons fresh juice, from two lemons
- 1/8 teaspoon ground cloves
- Large handful of cranberries
- 1 tsp clementine zest
- 1/2 tsp grapefruit zest
- 1/2 tsp fresh ginger, grated
For the Bourbon Cran-Peary Mixer:
- 1 cup roasted pear puree
- 2 cups WL Weller Special, or Bourbon of your choice
- 1/2 cup maple syrup
- 2oz Bourbon Cran-Peary Mixer
- Sparkling wine
- Cranberries and ground clove to garnish
Preheat oven to 400F.
Arrange sliced pears on parchment lined baking sheet.
Combine cranberries, 1oz water, citrus zest, and ginger in a small ramekin.
Place pears and cranberries in the oven and roast for 15-20 minutes, until the pears are a bit caramelized.
Allow to cool and then place in blender with 2.5oz of lemon juice and a dash of ground cloves. Purée well.
Combine 1 cup of purée with 2 cups of bourbon and 1/2 cup of maple syrup. This is your mixer.
To create your cocktail, fill a rocks glass with ice, add 2oz of your mixer, and fill with champagne. Garnish with cranberries and ground cloves.
Adapted from Serious Eats.