Sapphire Pear Cocktail
2 fluid ounces Bombay Sapphire
1 Basil leaves, muddled with lime
2 limes, muddled
1/2 fluid ounces basil and pear simple syrup (recipe follows)
3 fluid ounces sweet and sour
1 fluid ounces of club soda
2 fluid ounces basil and pear puree (recipe follows)
1 pinch(es) basil, chiffonade
1 Asian / Taylor Gold pears
3 cups water
1 large bunch of basil leaves
- Combine ingredients. Shake and strain into a cocktail glass. Top with a splash of Club Soda for the bubbles. Garnish with a chiffonade of basil. Makes one serving.
- Basil and Pear PurÃ©e and Simple Syrup
- Bring the water to a boil, add the sugar and reduce to a simmer and then add the basil. Simmer for about 10 minutes. Strain the basil from the simple syrup and bring the syrup back up to a medium boil (discard leaves). Add quartered pears. Poach until a fork slides easily through the pears. Once the pears are poached and soft, strain them from the syrup and save the syrup — you now have a wonderfully flavored simple syrup also used in the recipe.
- PurÃ©e the pears in a blender and run the purÃ©e through a sieve once or twice depending on how grainy of a texture you prefer (the more you push it through the sieve, the smoother the texture).