Have You Tried Empress 1908 Gin in Your Cocktails?
Heading into the holiday season means food and cocktails for entertaining or even for small gatherings of two.
One cocktail that will surely be on my menu for Thanksgiving is this Fall Themed Pear Gin Rosemary Fizz made with fresh pear purée and Empress Gin. Adding pear and a bit of cinnamon to your cocktail definitely gives it a fall feel.
Empress 1908 Gin is a hand-crafted spirit from Victoria Distillers in British Columbia, Canada, and is inspired by the renowned tea and cocktail programs of the iconic Fairmont Empress Hotel in Victoria.
Empress 1908 is micro-distilled in small batch copper-pot stills using eight botanicals: juniper, rose, coriander seed, grapefruit peel, ginger root, cinnamon bark, butterfly pea blossoms and the Fairmont Empress Blend Tea.
The butterfly pea blossom imparts subtle earthy notes and an all-natural indigo hue with a stunning secret to reveal: with the addition of citrus or tonic, Empress 1908 transforms from vivid indigo blue to a delicate soft pink.
To make this cocktail, start with making the pear purée.
Peel, core and cut up one ripe pear. Add it to a small pot with a dash of cinnamon and water. Boil for 10-15 minutes until pear pieces are tender.
Add to a blender and purée until smooth.
Make a simple syrup of sugar, water and a sprig of rosemary. Boil until the sugar is dissolved, then remove rosemary and cool completely.
In a shaker add 3-4 tbsp of purée, simple syrup, fresh lemon juice and Empress 1908 Gin. Shake well. Pour into a double old fashioned glass. Top with club soda. Garnish with a pear slice, a sprig of rosemary and a cinnamon stick.
Fall Themed Pear Gin Rosemary Fizz
Ingredients
Cocktail
- 1 pear, ripe
- dash of cinnamon
- 2 tbsp rosemary simple syrup
- 1 tsp lemon juice
- 2 oz Empress Gin
- club soda to top
- pear slice, sprig of rosemary & cinnamon stick to garnish
Simple Syrup
- 1/2 cup granulated sugar
- 1/3 cup water
- 1 sprig of rosemary
Instructions
- Peel, core and cut up one ripe pear. Add it to a small pot with a dash of cinnamon and enough water to cover the pears half way. Boil for 10-15 minutes until pear pieces are tender. Add to a blender and purée until smooth. For the syrup, in a pot add sugar, water and rosemary sprig. Boil until the sugar dissolves, then remove rosemary and cool completely. In a shaker add 3-4 tbsp of purée, 2 tablespoons simple syrup, fresh lemon juice and Empress Gin. Shake well. Pour into a double old fashioned glass. Top with club soda. Garnish with a pear slice, a sprig of rosemary and a cinnamon stick.
