GC member Rowena's pear and ginger cocktail makes for a sweet and spicy combination with a herbal finish.
In a small pan, bring the pears, ginger, pinch of salt, caster sugar, and 100 ml of water to a boil over a medium high heat. Continue simmering, stirring occasionally, for 10 mins until the pear has fully softened. Remove from the heat and sieve into a bowl, it should be a nice amber colour. Put it in the fridge and let it cool completely.
When ready to serve pour one tablespoon of the syrup into a champagne glass, pop in a slice of pear and two rosemary sprigs, top up with champagne and serve.
For the pear and ginger syrup
2 small pears, cored and finally chopped
150g caster sugar
1 tsp ground ginger or 1 piece of fresh ginger (2.5 cm) finely chopped
Fine salt
To serve
1 small pear cut into 8 small slices
16 fresh rosemary sprigs
1 litre of chilled champagne or prosecco