- For the Pear Ginger Simple Syrup
- 1/4 cup water
- 1/4 cup honey
- 1 pear
- 1 cinnamon stick
- 1 piece of ginger
- For the Martini
- 4 oz bourbon
- 2 oz pear nectar
- 2 oz pear ginger simple syrup
- 1 oz freshly squeezed lemon juice
- Candied ginger, sprig of rosemary, and Walker’s Gingerbread men for garnish
How to make the simple syrup (can be made ahead and refrigerated)
Start by peeling and chopping the pear and ginger. The pear should be cut into 1″ or less squares. For the ginger you only need a 1″ piece. I like to slice it in half or thirds to impart more flavor.
In a small saucepan, combine the water, honey, pear, cinnamon and ginger. Bring it to a simmer over medium heat. Whisk or stir it until the honey dissolves, so it doesn’t burn on the bottom of the pan.
Then reduce the heat and simmer for about 5 minutes. It will cook down a little bit at that time, so it’s more syrupy, but not thick. You can put the lid on the pan to keep too much liquid from evaporating. Remove it from the heat and let it cool for 10-15 minutes.
Strain the liquid through a fine mesh strainer and discard the solids. All that delicious pear and ginger flavor will have come out in the syrup. Refrigerate the simple syrup until chilled and ready to use.
How to make the martini:
Combine bourbon, pear nectar, simple syrup, and lemon juice in a cocktail shaker with ice. Vigorously shake until chilled.
Divide between two martini glasses and garnish with a candied ginger, sprig of rosemary and a float of meringue or whipped cream with Walkers Gingerbread Men or Mini Gingerbread Men on top.
Makes 2, 6 oz Martinis (Serve in a Standard Martini Glass)