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.
All photos styled by Maggie Battista and Heidi Murphy, and taken by Heidi Murphy/White Loft Studio.
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