The official start to fall doesn’t happen for a few more weeks, but you wouldn’t know it with the chilly days, return of pumpkin spice everything, and Halloween decor popping up in stores. I decided to celebrate a little bit early as well with this cinnamon pear champagne cocktail. A simple, but deliciously crisp blend of fresh pear juice, lemon juice, gin, and a homemade cinnamon simple syrup, topped off with bubbly champagne. Enjoy all to yourself or double the batch for your next get-together!
Cinnamon Simple Syrup:
1/2 cup water
1/2 cup sugar
2 cinnamon sticks, broken into pieces
For the cocktails:
(makes 2 cocktails)
1 Bosc pear
Juice from 1 lemon
4oz dry gin
1 1/2oz Cinnamon Simple Syrup
Ground cinnamon for garnish
To make the simple syrup, add water, sugar, and cinnamon stick pieces to a small saucepan and bring to a boil over high heat. Stir until sugar is completely dissolved. Remove from heat and let it steep until completely cooled (about 30 minutes). Strain into a glass jar or sealing container until ready to use. For a stronger cinnamon flavor you can make the syrup the night before and allow the cinnamon sticks to steep in the syrup overnight.
Cut the pear into chunks and process through a juicer into a large glass or cocktail shaker. Of course I had to use my favorite fall glass! ;)
No juicer? No problem! You can use a food processor or blender to puree the pear and then strain through a fine mesh sieve into a large glass. Discard the pulp.
Add lemon juice, gin, and 1 1/2oz of the Cinnamon Simple Syrup. Stir or shake to mix and strain into two glasses. Top off with champagne and when the fizzing subsides a bit, sprinkle ground cinnamon on top for garnish.
Serve right away.