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

Ratings & Reviews

Great Thanksgiving cocktail

Sugabaker
November 24, 2016
I made these for cocktails before our Thanksgiving dinner. They were perfect. Light fresh and fall tasting. Everyone loved them. I grated the pear and then strained the stuff with a cheesecloth as described. This only took a few minutes. Definitely worth the effort!

fdr1968's Review

fdr1968
December 16, 2013
I had some Goya Pear juice on hand so I used that as well as pineapple juice instead of the pomegranate. Awesome!

Sugabaker's Review

marchez
February 22, 2012
This is an OUTSTANDING drink recipe. Great taste, fresh and healthy. Well worth the effort.