Posts Tagged ‘Champagne’
Pear Cardamom Flip Cocktail
Total Time: 5 mins
Serves: 1
Ingredients
- 1 ripe Pear, divided
- 8 medium sized mint leaves
- 1 teaspoon blueberry liqueur
- 1 teaspoon Eau De Vie de Poire Williams by Paracombe Premium Perry
- 2 dashes orange bitters
- 22mls pear-cardamom syrup (see recipe below)
- 44mls light rum
- 22mls fresh squeezed lemon juice
- 7mls fresh ginger juice
- 1 large egg white
- Ice
Pear-Cardamom Syrup
- 1 cup granulated sugar
- 1 cup water
- ½ USA Pear, shaved w/ vegetable peeler
- 1 teaspoon ground cardamom
Instructions – for the syrup
- Bring sugar and water to boil in small pot.
- Remove from heat and add pear and cardamom.
- Cover and let sit for 20 minutes.
- Strain and chill.
Instructions – for the Cocktail
- Dice ¼ of the pear into ¼ inch cubes and place in rocks glass with blueberry liqueur, mint and brandy. Stir to combine.
- Cut another ¼ of pear into large chunks. Put in shaker and add bitters and pear-cardamom syrup. Muddle until pear is completely broken down. Add rum, lemon juice, ginger juice and egg white. Fill with ice and shake for 30 seconds.
- Add ice cubes to rocks glass with pear cubes.
- Strain cocktail into glass and garnish by standing a paper-thin slice of pear in froth.
Cocktail adapted from usapears.org
Mulled Perry with Fresh Fruit and Spiced Rum
Total Time: 30 mins
Serves: 4
Ingredients
- 1L of Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
- 1L of pear juice, we recommend ‘100% Pear’ by Paracombe Premium Perry
- 1 pear, cored
- 1 orange
- 4-5 cinnamon sticks
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon whole cloves
- 1 cup of spiced rum (more or less to your taste)
Instructions
- Heat up the pear juice in a large pot on the stove over medium-high heat.
- While the pear juice is heating up, cut the pear and orange into 1/2 inch slices.
- Add the pear and orange slices to the warm apple juice.
- Then add the cinnamon sticks, cinnamon, nutmeg, ginger and cloves to the juice.
- Turn the heat to low and let the mixture simmer for 5-10 minutes.
- Add the spiced rum and let it the mixture warm up (just until it’s hot enough to drink or else you’ll burn off all the alcohol!).
- Once it’s warm, remove from heat and serve immediately.
Cocktail adapted from Life Tastes Like Food
Hot Perry Buttered Rum Cocktail
Total Time: 20 mins
Serves: 30
Ingredients
- 3/4 cup Butter, slightly softened but still firm
- 1 1/2 teaspoon Cinnamon
- 3/4 teaspoon Nutmeg
- 1/2 teaspoon Allspice
- 1/2 teaspoon Ginger
- 1/4 teaspoon Sea Salt
- 2 teaspoons Pure Vanilla Extract
- 2 cups Brown Sugar
- 1 tablespoon Honey
- Rum
- Hot Perry, we recommend ‘The Triumph’ by Paracombe Premium Perry
- Cinnamon Sticks For Garnish (optional)
Instructions
-
Buttered Rum Batter
- Cream together butter, cinnamon, nutmeg, allspice, sea salt and vanilla, until well combined.
- Add brown sugar and honey. Mix well. Store batter in an airtight container in the refrigerator, until ready to use.
-
Hot Perry Buttered Rum
- Place 2 teaspoons of Buttered Rum Mix in a mug, add 1 shot of Rum and fill with hot Perry. Garnish with a cinnamon stick and serve.
Cocktail adapted from serenabakessimplyfromscratch.comadishofdailylife.com
Mulled Perry with Pears and Spices
Total Time: 15 mins
Serves: 2
Ingredients
- 1 large ripe pear
- 15g butter
- 500ml Perry, we recommend the ‘Mysterious One’ by Paracombe Premium Perry
- 1 tablespoon soft brown sugar
- 6 cloves
- 2 cinnamon sticks
- ¼ teaspoon nutmeg
- juice of half and orange
Instructions
- Peel the pear and chop into bite size pieces.
- Melt the butter in a small frying pan and add the pears.
- Cook on a low heat until the pears are soft and tender.
- Place the Perry in a small stainless steel saucepan with the sugar, cloves, cinnamon sticks, nutmeg and orange juice.
- Warm slowly on a low heat until the mixture is almost boiling, then lower the heat and keep warm.
- Divide the pears between two large glasses and pour over the mulled cider.
Cocktail adapted from cygnetkitchen.co.ukliquor.com
Cranberry Pear Prosecco Cocktail
Total Time: 5 mins
Serves: 1
Ingredients
- Chilled ArtWine Prosecco
- Cranberry juice
- Pear Juice, we recommend 100% Pear by Paracombe Premium Perry
- Pear slices
Instructions
- Fill your flute halfway with chilled prosecco.
- With the remaining half of the flute, fill it 1/3 of the way up with cranberry juice, 1/3 of the way up with pear nectar and then add a splash of prosecco to the top. You’ll need a little space to add the pears, so don’t fill your flute up completely with prosecco.
- Add pear slices to the flute, fanning them out slightly
Cocktail adapted from adishofdailylife.com
French Pear Martini
Total Time: 3 mins
Serves: 1
Ingredients
- 45mls Eau de Vie by Paracombe Premium Perry
- 45mls St. Germain Elderflower Liqueur
- Champagne or Dry Perry, we recommend ‘Eighty 4’ by Paracombe Premium Perry
- Superfine sugar for rimming
Instructions
- Rim a cocktail glass with superfine sugar.
- Pour the Eau de Vie and Liquor into a cocktail shaker filled with ice.
- Shake well.
- Strain into the prepared glass.
- Top with Champagne.
Cocktail adapted from thespruce.com
Pear and Cranberry Cocktail
Total Time: 1hr 50mins
Serves: 6
Ingredients
- 1 1/2 cups (170 g) cranberries
- 1/2 ripe pear (Bartlett or Anjou), peeled + chopped (1 cup or 160 g)
- 2 tsp orange zest
- 2 Tbsp (30 ml) water
- 2 Tbsp (30 ml) maple syrup + more to taste (or sweeten with stevia to taste, plus more to taste)
- 750mls of Dry Perry, we recommend ‘Eighty 4’ by Paracombe Premium Perry
Instructions
- To prepare fruit compote/reduction, preheat oven to 400 degrees F (204 C) and add cranberries, pear, orange zest, water and maple syrup to small baking dish. Toss to combine.
- Bake for 20-22 minutes or until the fruit is bubbly and most of the cranberries have burst. Transfer mixture to a food processor or small blender and blend/mix on high until a compote consistency is reached. If needed, add more water to thin.
- Taste and adjust flavor as needed, adding more orange zest for citrusy flavor or maple syrup for sweetness.
- To remove any residual pulp and give the puree a smoother texture, work through a fine mesh strainer/sieve and into a serving container/jar. This is an optional step that makes the cocktail easier to mix.
- Transfer the compote to the refrigerator to chill – about 30 minutes to 1 hour or until cool to the touch.
- To serve, add about 2 Tbsp of the compote into serving glasses (champagne flutes are ideal). Top with a bit of Perry. Then use a spoon or stirrer to blend the two together. This will help the fruit mix with the Perry more seamlessly.
- Top with more Perry until the flutes or glasses are 3/4 full. Enjoy immediately! You will likely have leftover compote, which will keep for 1-2 weeks in the refrigerator.
Cocktail adapted from minimalistbaker.com
Apple and Pear Christmas Cocktail
Total Time: 5mins
Serves: 6
Ingredients
-
330mls Pear Juice, we recommend ‘100% Pear Juice’ by Paracombe Premium Perry (chilled)
-
2 cups Cider, we recommend ‘Appleanche’ by Paracombe Premium Perry (chilled)
-
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
Apple and Pear Sangria 
Total Time: 4hrs 15mins
Serves: 4
Ingredients
-
2 bottles of Cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
-
1/2 cup lemon liqueur
-
Zest of 2 lemons
-
1/4 cup granulated sugar
-
1/4 cup fresh lemon juice
-
1 Granny Smith apple, cored, halved, and thinly sliced
-
1 Bartlett pear, cored, halved, and thinly sliced
-
350mls soda water
Instructions
-
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.
-
Place pitcher in refrigerator for 4 hours to chill and allow flavors to blend. Just before serving, top sangria off with soda water.
-
You can also strain sangria after chilling to remove lemon zest, if desired.
Cocktail adapted from lovegrowswild.com
Cognac Sparklers
Total Time: 5 mins
Serves: 2
Ingredients
- 2 tablespoons Cognac
- 1 cup chilled Perry, we recommend ‘Eighty 4’ by Paracombe Premium Perry
- A few dashes bitters
Instructions
- Pour 1 tablespoon Cognac into each of 2 Champagne flutes. Top each with 1/2 cup chilled Perry and finish with a few dashes bitters.
Recipe adapted from Martha Stewart
