As I endeavor to suck as much celebration from February as humanly possible, I present you with a favorite cocktail that I crafted for my monthly column collaboration on Snippet & Ink with Heidi Murphy. We ransacked my family room to take these shots, shoving my old barn table against a chocolate-colored wall to set off the rosy hues.
Part rum punch and part sparkling cocktail, this Pear Rum Blush is refreshing and festive. The flavor is fruity with a kick, reminiscent of those amazing sherbet punches of our youth that took center stage at every holiday gathering. Omit the booze and add club soda for a fruity non-alcoholic soda. Enjoy!
Pear Rum Blush
- 1 1/2-ounce pear juice
- 3/4-ounce dark rum
- 1-tablespoon cherry grenadine
- 1 tablespoon lemon juice
- 1 ounce prosecco
- Pear slice and cherry for garnish (optional)
- Pour the pear juice, rum, grenadine and lemon juice into a cocktail shaker with ice. Shake until the outside of the vessel is ice cold. Pour entire contents of shaker into a highball glass.
- Gently pour (or float) prosecco into the glass and garnish with pear slice and cherry.
Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista. After hosting pop-up markets for 25,000+ guests, Maggie is now focused on opening her first permanent Eat Boutique–a food-retail concept space with a new way to the very best food. Her second cookbook, A New Way to Food: Recipes That Revamped My Pantry & Made Me Love Me, At Last, will be published by Roost Books/Penguin Random House in 2019. Her first cookbook, Food Gift Love, features more than 100 food gift recipes to make, wrap, and share and is available wherever you find favorite cookbooks.