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
Step 1
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.
Step 2
Preheat your gas grill to medium-high heat (400-500°F). Very lightly oil the grids with Broil King’s Basting Brush.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Preheat your gas grill to medium-high heat (400-500°F). Very lightly oil the grids with Broil King’s Basting Brush.
Step 7
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.
Step 8
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 MO.
