Photo: Raymond Hom; Styling: Pamela Duncan Silver
Hands-on Time
10 Mins
Total Time
10 Mins
Yield
Serves 2

The philosophy at Rouge Tomate, a health-mindful restaurant with locations in New York and Brussels, is guided by seasonal ingredients and bright flavors. Beverage Director Pascaline Lepeltier shares this delicious cocktail.

How to Make It

Shred pear; place shredded pear pulp on several layers of cheesecloth. Gather edges of cheesecloth together, and squeeze over a glass measuring cup to yield 1/3 cup fresh pear juice. Discard solids. Combine pear juice, vodka, pomegranate juice, lime juice, and agave syrup in a martini shaker with ice; shake. Strain about 3 tablespoons of the vodka mixture into each of 2 martini glasses. Top each serving with 1 1/2 tablespoons cider. Garnish with pear slices, if desired.

Rouge Tomate

Also appeared in: Cooking Light, October, 2010

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