Very enjoyable drink. The ginger syrup is a must and together with the brandy, it gives a cinnamon-like spice to pear juice. Wonder if this drink can be served warm instead if chilled?
Gingered Pear and Brandy Cocktail
Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
This is a timely concoction for a party: Simply prepare the gingered sugar syrup (step 1), and refrigerate it until you're ready to shake and serve the cocktails.
Yield: 10 servings
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 111
- Calories from fat: 0.0%
- Fat: 0.0g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.1g
- Carbohydrate: 15.4g
- Fiber: 0.5g
- Cholesterol: 0.0mg
- Iron: 0.4mg
- Sodium: 3mg
- Calcium: 5mg
Ingredients
- 1/4 cup water
- 3 tablespoons sugar
- 1/4 cup chopped peeled fresh ginger
- 3 cups pear juice
- 1 cup cognac
- 10 lemon rind twists
Preparation
- 1. Combine 1/4 cup water and sugar in a small saucepan over medium-high heat; cook until sugar dissolves. Remove from heat. Add ginger. Cover and let stand 15 minutes. Strain sugar mixture through a fine sieve. Discard solids. Chill sugar mixture 30 minutes or until ready to use.
- 2. Fill a large martini shaker half full with ice. Add sugar mixture, juice, and cognac; shake until chilled. Strain 1/2 cup mixture into each of 10 martini glasses. Garnish each serving with 1 lemon twist.
Gingered Pear and Brandy Cocktail Recipe at a Glance
- COURSE: Beverages, Beverages, Alcoholic
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
- OCCASION: Christmas, Thanksgiving
- PUBLICATION: Cooking Light
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