Fall is the season for pears, and from cocktails to salads, we’re dishing on all the best ways to enjoy every last drop of the sweet bounty.
The philosophy at Rouge Tomate, a health-mindful restaurant with locations in New York and Brussels, is guided by seasonal ingredients and bright flavors. Beverage Director Pascaline Lepeltier shares this delicious cocktail:
Shred 1 medium Bosc pear; place pulp on several layers of cheesecloth. Gather edges of cheesecloth together; squeeze over a glass measuring cup to yield 1/3 cup juice. Discard solids. Combine pear juice, 2 tablespoons citrus-infused vodka, 1 tablespoon pomegranate juice, 1 tablespoon fresh lime juice, and 1 tablespoon agave syrup (or sugar syrup) in a martini shaker with ice; shake. Strain about 3 tablespoons vodka mixture into each of 2 martini glasses. Top each serving with 1½ tablespoons hard apple cider or cidre doux. Garnish with pear slices. Yield: 2 servings. CAL: 156; FAT: 0.2g (sat 0g); SOD: 5mg