I hope that you’re having a wonderful Christmas enjoying time with loved ones and cookies and all of the sparkling green, red, and gold things!
I’m doing the same, but I just had to get you one more sparkling thing–this sweet and spicy champagne cocktail before Christmas came to a close. I owe it to you. And you want it.
While I’ve already decided that this will be my NYE signature cocktail, I think I might need to do just a few more “trial runs” serving it to my family this Christmas Day… You know, just to make sure it’s perfect.
And perfect it is.
This sparkling Vanilla Ginger Pear Cocktail has just the right amount of bubbles and flavoring. It’s cozy, spicy, fruity, deliciously scented, and just sweet enough.
It’s made as most others are–whip up a simple syrup and mix with liquor.
In this case, we’re making a kind of ginger pear applesauce and then straining the liquid and using that as our flavoring syrup to mix with bubbly sparkling wine.
But don’t throw away the pear “applesauce!” It can be eaten straight, spread on bread, spooned on top of yogurt, or stirred into baked goods!
The best thing about this cocktail is that it fits any way your holiday will go. Whether you’re staying home alone, staying up with children, or hosting or attending a party, this refreshing, cozy cocktail is perfect for all styles of celebrating.
It’s not too strong, not too heavy, and not cloyingly sweet. It will be enjoyed equally served before, during, or after a meal or party.
The syrup can even be served with sparkling cider for the ones you’re celebrating with who won’t be drinking!
Happy holidays from StrictlyDelicious! -clink-
- 1 pear, cored and cubed
- 2 tablespoons diced fresh ginger
- 3/4 cup water
- 1/3 cup sugar or honey
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon juice
- sparkling wine
- Add the pear, fresh ginger, water, and sugar or honey to a blender. Blend on high speed until liquified and smooth, about 45-60 seconds. Pour the mixture into a medium sized pot.
- Heat the mixture in the pot over medium heat until it comes to a boil. Reduce the heat to low and simmer for 10-15 minutes to concentrate the flavors. Strain the mixture through a fine mesh sieve and stir the vanilla and lemon juice into the strained syrup. (_Note_: Do not throw away the pear "applesauce!" See note above in post.)
- To serve, add about a tablespoon of the syrup to the bottom of a champagne flute. Fill the glass the rest of the way with sparkling wine (or sparkling cider). Happy holidays!