Being stuck in the house for all this time has turned me into quite the beer and cocktail connoisseur. I’m not sure if that is a good thing or a bad thing… haha!
I’ve been dividing most of my creative energy lately between trying and testing new food recipes and equally as many cocktails. I’ve also been doing just as much lounging in the backyard enjoying the gorgeous sunshine that we’ve had lately now that it is almost officially summertime.
Today I’m bringing you a new favorite of mine – the Pear Prosecco Shrub.
I absolutely love bubbly drinks, champagne, and prosecco so I thought it would be fun to create into a new cocktail.
This shrub isn’t a classic shrub cocktail where you soak the fruit in vinegar overnight before creating the cocktail but it is a similar method.
Start by heating a small saucepan over medium heat and adding water, diced pears, sugar, and vinegar to a boil. Reduce the heat and simmer until the liquid is reduced by about half and the pears are nice a soft and you can easily mash with a fork or the back of a spoon.
Remove the pot from heat and let cool for about 10 minutes or until basically cool to the touch.
Pour the mixture into a blender, adding the lemon juice, and blend on high for about 30 seconds until it’s a smooth liquid.
Pour the mixture into an airtight container and refrigerate for 30 minutes or more to completely chill.
At this point the “shrub” is ready to make into a cocktail or if you’d like it to be a little smoother then you can also take some time to pour the mixture through a fine mesh sieve to filter out some more solids. I did not strain it and loved it just the same as the prosecco thins out the mixture quite nicely.
To make the cocktail, fill a highball or tall glass – with fresh crushed ice. Add about 2-3 oz of the pear shrub and 1.5 oz of good quality gin – my favorite is Hendrick’s.
Stir gently to combine and top with prosecco – about 2-3 oz. Garnish with a lemon twist and a pear slice, if desired.
Serve and enjoy!
The shrub mixture will make about 4-6 drinks depending on how much you use for each cocktail and you can store the rest in an airtight container in the fridge for up to 3 weeks.
If you didn’t strain the mixture before/after refrigerating it, you can alternatively shake the gin and shrub in a cocktail shaker then strain it over ice. Whichever your preference.
This drink will definitely be on repeat for a while this summer and possibly as long as I can find pears in the grocery store.
Oh maybe next I’ll try it with some raspberries.
Pear Prosecco Shrub
- 2 cups water
- 2 pears diced
- 2 1/2 Tbsp granulated sugar
- 2 Tbsp apple cider vinegar
- 2 Tbsp lemon juice
- 9 oz gin
- 1 bottle prosecco
- In a medium saucepan, bring water, pears, sugar, and vinegar to boil over medium-high heat. Reduce heat and simmer until pears are softened, 10-12 minutes.
- Remove from heat and let cool for about 10 minutes. Pour mixture into blender and add lemon juice. Blend on high for 1 minute, until smooth.
- Pour mixture into large glass measuring cup or airtight container. Chill in fridge for 30 minutes.
- To make cocktail, fill highball glass with ice and pour over 1.5 oz if gin. Add about 3 oz of the pear mixture then top with prosecco. Stir gently to combine.
- Serve garnished with lemon twist.