The Four O'Clock Pear

Directions

Combine the sugar and water in a small saucepan over medium-high heat. Stir until the sugar has dissolved completely.

Remove from the heat and add the rosemary. Let stand 30 minutes. Discard the rosemary and cool completely. The syrup keeps two weeks covered in the refrigerator.

Stir the pear nectar, rosemary syrup, and pear vodka together in a pitcher. Taste it. If it reads sweet, hold back a quarter cup of the syrup.

Refrigerate at least 2 hours, or overnight.

Fill a coupe or wine glass two-thirds full from the pitcher and top with cold Prosecco.

Garnish with a rosemary sprig and a thin slice of pear.

Set the pitcher on the sideboard with the Prosecco in a bucket of ice beside it and let people pour their own.

Note: For the mocktail version, omit the vodka and add sparkling water to the bar. Ive made this cocktail without the vodka and its delicious and more flexible.

Inspired by Martha. Modified at The Truitt House

Ingredients

1 cup granulated sugar

1 cup water

4 to 5 sprigs fresh rosemary

3 cups pear nectar, chilled

1½ cups pear vodka

1 bottle Prosecco, very cold

Rosemary sprigs and thin pear slices, for garnish