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–shop girl, writer, author, and creative business coach. After hosting pop-up markets for 25,000+ guests, Maggie is working to open her first permanent Eat Boutique–a food-retail concept space with a new way to the very best food–as well as coaching women in food to reach life and business goals. Her second cookbook, A New Way to Food: 100 Recipes to Encourage a Healthy Relationship with Food, Nourish Your Beautiful Body, and Celebrate Real Wellness for Life, will be published by Roost Books on February 5, 2019.