Archive for the ‘Friday Shake Up!’ Category
Apple and Pear Christmas Cocktail
Total Time: 5mins
Serves: 6
Ingredients
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330mls Pear Juice, we recommend ‘100% Pear Juice’ by Paracombe Premium Perry (chilled)
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2 cups Cider, we recommend ‘Appleanche’ by Paracombe Premium Perry (chilled)
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3 cups sparkling wine, we recommend Kersbrook Hill Wines ‘Cuvée’
Instructions
- Combine juice and cider. Stir.
- Slowly add sparkling wine and serve chilled.
Cocktail adapted from yummly.com
Apples and Pears Cocktail
Total Time: 5mins
Serves: 1
Ingredients
- 45mls Vodka
- 45mls Pear juice, we recommend ‘100% Pear Juice’ by Paracombe Premium Perry
- 22mls Vanilla-Nutmeg Syrup
- 15mls Fresh lime juice
- 5 dashes Angostura bitters
- 30mls Cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
Instructions
- Add all the ingredients except the cider to a shaker and fill with ice.
- Shake well and strain into a double Old Fashioned glass filled with fresh ice.
- Top with the cider and garnish with an apple slice and a sprinkle of grated nutmeg.
Cocktail adapted from liquor.com
Fresh Pear Cocktail
Total Time: 5mins
Serves: 2
Ingredients
- 1/3 cup fresh pear juice, we recommend ‘100% Pear Juice’ by Paracombe Premium Perry
- 2 tablespoons citrus-infused vodka
- 1 tablespoon pomegranate juice
- 1 tablespoon fresh lime juice
- 1 tablespoon agave syrup (or sugar syrup)
- 3 tablespoons Apple Cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
- Pear slices (optional)
Instructions
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Combine pear juice, vodka, pomegranate juice, lime juice and agave syrup in a martini shaker with ice; shake.
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Strain about 3 tablespoons of the vodka mixture into each of 2 martini glasses.
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Top each serving with 1 1/2 tablespoons cider. Garnish with pear slices, if desired.
Cocktail adapted from Yummly.com
Apple and Pear Sangria 
Total Time: 4hrs 15mins
Serves: 4
Ingredients
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2 bottles of Cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
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1/2 cup lemon liqueur
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Zest of 2 lemons
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1/4 cup granulated sugar
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1/4 cup fresh lemon juice
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1 Granny Smith apple, cored, halved, and thinly sliced
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1 Bartlett pear, cored, halved, and thinly sliced
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350mls soda water
Instructions
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In a large pitcher, combine cider, lemon liqueur, lemon zest and sugar. Stir until sugar dissolves. Add lemon juice, apple slices and pear slices and mix well.
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Place pitcher in refrigerator for 4 hours to chill and allow flavors to blend. Just before serving, top sangria off with soda water.
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You can also strain sangria after chilling to remove lemon zest, if desired.
Cocktail adapted from lovegrowswild.com
Pom Poire Cocktail
Total Time: 5 mins
Serves: 2
Ingredients
- 60mls pomegranate juice
- 60mls ginger liqueur
- 30mls apple brandy
- 60mls original Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
Instructions
- Fill a cocktail shaker with ice.
- Add the pomegranate juice, ginger liqueur and apple brandy. Shake until well-chilled, about 20 seconds. Strain evenly into two coupe glasses.
- Top each glass with 30mls of Perry and serve.
Cocktail adapted from seriouseats.com
Eve’s Addiction Cocktail
Total Time: 40 mins
Serves: 4
Ingredients
- 1 tablespoon whole allspice berries
- 1 tablespoon black peppercorns
- 1 tablespoon whole cloves
- 2 teaspoons whole coriander
- 3 cinnamon sticks
- 5 1/2 cups Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
- Rind and 1/4 cup juice from 1 large orange
- 1 lemon bergamot pear, peeled, cored, and cut into 1/4-inch slices
- 1 small orange, scrubbed and cut into 1/4-inch thick rounds
- 2 tablespoons dried cranberries
Instructions
- Place allspice, peppercorns, cloves, coriander and cinnamon in a medium saucepan . Cook, stirring, over medium heat until fragrant, about 2 minutes. Stir in Perry, orange rind and juice, bring to simmer over medium heat, stirring occasionally. Reduce heat to lowest setting and allow cider to simmer for 15 minutes.
- Strain mixture through a fine-mesh sieve into a bowl and discard solids. Return Perry to saucepan and add pear pieces, clementine slices and cranberries. Simmer medium-low heat until pears are fork tender but still retain their shape and cranberries are plump, about 10 minutes. Serve.
Recipe adapted from seriouseats.com
Salty Maple Buttered Perry Cocktail 
Total Time: 10ins
Serves: 2
Ingredients
- 240mls Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
- Maldon salt
- Half of 1 lemon
- 1 tablespoon softened butter
- 2 tablespoon pure maple syrup
- 1/2 vanilla bean pod, seeds scraped out
- 120mls dark rum
Instructions
- Scatter Maldon salt on a small plate. Rub the rim of two heatproof glasses or mugs with the lemon half, then dip in salt.
- Combine the butter, maple syrup and vanilla bean seeds in small bowl. Set aside.
- Combine rum and Perry in a small saucepan and bring to a simmer over medium-high heat. Pour into prepared glasses, then top each with half of the butter. Serve immediately.
Recipe adapted from seriouseats.com
Peppery Ginger Perry Cocktail
Total Time: 10 mins
Serves: 2
Ingredients
- 240mls Perry, we recommend ‘The Triumph’ by Paracombe Premium Perry
- 120mls bourbon
- 90mls ginger liqueur
- Lemon juice to taste
- 4 Maraschino Cherries
- Cracked black pepper
Instructions
- Bring Perry and bourbon to a simmer in small saucepan. Stir in ginger liqueur and add lemon juice to taste.
- Divide cherries between 2 heatproof glasses or mugs and pour in Perry combination.
- Sprinkle with pepper and serve immediately.
Recipe adapted from seriouseats.com
Salted Caramel Perry
Total Time: 15 mins
Serves: 4
Ingredients
- ⅓ cup dark brown sugar
- ⅓ cup heavy whipping cream
- 1 teaspoon vanilla
- 4 cups Perry, we recommend ‘The Triumph’ by Paracombe Premium Perry
- ½ teaspoon sea salt
- whipped cream, caramel syrup and cinnamon, for garnish
Instructions
- Combine brown sugar and heavy cream over medium-high heat in a medium heavy-bottomed sauce pot. Stir until sugar is dissolved in the cream and the mixture bubbles, about 3 minutes. Add the vanilla, salt and Perry, stir to combine. Allow mixture to simmer for 10 minutes, or until heated through.
- Serve into 4 cups, add whipped cream, caramel syrup and cinnamon, for garnish.
Recipe adapted from kitchenmeetsgirl.com
Orchard Boulevardier Cocktail
Total Time: 5 mins
Serves: 2
Ingredients
- 240mls Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
- 120mls rye whiskey
- 60mls Campari
- 60mls sweet vermouth
- Garnish: 2 orange twists
Instructions
- Bring Perry to a simmer in a medium saucepan. Add rye, Campari and vermouth, stir until warm.
- Divide between two heatproof mugs or glass serving glasses, garnish with orange twist and serve immediately.
Recipe adapted from seriouseats.com
