Created by mixologist Eric Tecosky. Photo by Rick Williams.
A light, fresh mix of rosemary and pear, the Rosencranz is sure to please even the most picky of palates. Give it a try this holiday season, and you’ll find it’s a refreshing new option for party cocktails.
2 oz Beluga Vodka
¾ oz fresh pear juice
½ oz Rosemary Syrup*
Muddle ⅓ of a pear until mostly liquid. Add vodka and syrup. Shake well with ice. Double strain into a chilled cocktail glass. Garnish with two cocktail cranberries stabbed with a rosemary sprig.
In a skillet, heat 1 cup of water with 1 cup of sugar. Stir gently to dissolve sugar. Add three rosemary stems. Right before boil, turn off heat. Let cool. Remove rosemary and keep syrup in the fridge until needed.