Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Pomegranate in a Pear Tree

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Pomegranate in a Pear Tree Empty Pomegranate in a Pear Tree

    Post by Lobo Sun 11 Dec 2016, 7:05 pm

    Pomegranate in a Pear Tree Img9l
    Pomegranate in a Pear Tree

    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Servings: 1
    Both the infused simple syrup and the garnish give this holiday-themed cocktail the enticing aroma of rosemary. Muddled pomegranate seeds give the drink a lovely color.


    Ingredients:

    For the rosemary simple syrup:


    • 1 cup (8 oz./250 g) sugar
    • 4 to 5 fresh rosemary sprigs

    • 1/4 cup (1 oz./30 g) pomegranate seeds
    • 1 1/2 oz. (45 ml) gin
    • 1/2 oz. (15 ml) pear liqueur, preferably St. George Spiced Pear
    • 1 1/2 oz. (45 ml) fresh orange juice
    • Squeeze of fresh lemon juice
    • Rosemary sprig for garnish

    Directions:

    To make the rosemary simple syrup, in a saucepan over high heat, combine the sugar and rosemary sprigs with 1 cup (8 fl. oz./250 ml) water. Bring to a boil, then reduce the heat to low and simmer for 10 minutes. Remove from the heat and let cool. Strain through a fine-mesh sieve into a jar and discard the rosemary sprigs. You will need 1/2 oz. (15 ml) of the rosemary syrup for the drink; refrigerate the rest for making more cocktails. The syrup will keep, covered, in the refrigerator for up to 3 weeks.

    To assemble the cocktail, put the pomegranate seeds in a cocktail shaker and use a muddler to muddle and release their juice. Add the gin, pear liqueur, orange juice, 1/2 oz. (15 ml) of the rosemary syrup and a squeeze of lemon juice to the shaker. Fill the shaker with ice and shake until well chilled, about 20 seconds. Strain into a tumbler filled with ice, garnish with the rosemary sprig and serve. Makes 1 drink.

    Recipe by Ashley Rose Conway, creator of Craft + Cocktails
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