Start up the grill with this peppy and aromatic gin smash in hand. A medley of pear nectar, gin and rosemary-ginger syrup are shaken with ice and topped with ginger ale and grilled pears. A satisfying cocktail for any time of year.
INGREDIENTS
- ¼ cup white sugar
- ¼ cup water
- 2 thin, peeled pieces of ginger
- 1 sprig of rosemary for simple syrup, 2 for garnish
- 1 Bosc or Bartlett pear, cored and sliced
- 1 cup of pear nectar
- 2 oz. gin
- ice cubes
- 2 cups ginger ale
DIRECTIONS
- Combine ingredients from white sugar to rosemary in a small saucepan and bring to a simmer. Stir until the sugar has dissolved and turn off heat. Set aside to cool.
- Preheat your gas grill to medium-high heat (400-500°F). Very lightly oil the grids with Broil King’s Basting Brush.
- Grill pear slices for about 2 minutes per side, until nicely charred but not cooked all the way through. Transfer grilled pear slices to a cutting board and set aside. Cut a notch at the bottom of 2 slices so they can rest on the rim of a glass.
- In a cocktail shaker, mix 2 tablespoons of simple syrup, 1 cup of pear nectar, and 2 oz. of gin. Shake with ice. Pour over ice into 2 individual mason jars. Place a rosemary sprig in each jar and garnish with grilled pear slices. Add more grilled pear slices to each glass and finish with about 1 cup of ginger ale per drink. Enjoy cold! Reserve any extra simple syrup in the fridge for 1 week.
Enjoy!
Recipe by ByteSizeCo.
