Splash & Soda: Spring Pear
Recipe
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1½ oz (45 ml) London Dry Gin
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1 oz (30 ml) pear nectar
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½ oz (15 ml) Rosemary Syrup*
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½ oz (15 ml) fresh lemon juice
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3 oz (90 ml) soda water
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1 dehydrated lemon wheel and 1 sprig fresh rosemary, for garnish
1. In a short glass, combine gin, pear nectar, Rosemary Syrup, lemon juice and soda water. Fill with ice and stir to incorporate. Place dehydrated lemon wheel on top of ice, then clip rosemary sprig to side of glass and serve.
* To make Rosemary Syrup, in a saucepan over high heat, bring 1:1 ratio of granulated sugar and water to a boil. Add fresh rosemary stems in same volume as sugar, reduce heat to medium-low and simmer for 10 minutes. Remove from heat, strain through a fine-mesh strainer and allow to cool in refrigerator before using.
