Friends, can you believe that New Year’s Eve is only a few short days away? Seriously, where did 2015 go?!
Did everyone have a good Christmas? Did Santa bring you everything you asked for? Did you spend time with family sipping hot chocolate by the fire place? Let me know; I’d love to hear the highlights of your Christmas!
To celebrate 2015 coming to a close and the start of 2016 I just knew I had to make a special drink to toast with as the clock strikes 12. To me, some kind of champagne drink simply screams, “New Years” – it might be a bit cliche, but I lovez the BUBBLES!
I also wanted this drink to be seasonal, something sweet, with a touch of vanilla and warming cinnamon. Pears have become my obsession lately. HELLO Pear Coconut Green Smoothie! Pears + cinnamon + honey + vanilla + a little champagne – OKAY, FINE, a lot of champagne – doesn’t that sound dreamy?
Pear Mimosa is the only cocktail you need to help you celebrate the New Year. It’s bursting with pear, a touch of cinnamon, star anise, spicy cloves, and smooth vanilla. The sweet pear perfectly balances the dry tartness of the champagne. Believe me when I say that this drink will go down smoothly – as in it will knock you on your a$&#!! But hey, isn’t that what New Year’s Eve is all about?
Actually New Year’s Eve is all about starting a new year off on the right foot. It’s the time that we evaluate what direction our lives are going in and what kind of person we want to be. It’s the time for reflection, and making new milestones to reach. This is deep stuff, and the true reason why we drink on New Year’s.
ANNND now you’re thinking, “Geez, that Emily, she’s quite the lush!”
Have I mentioned the best part about this Pear Mimosa cocktail? It’s so darn simple to make. Roughly chop 2 ripe pears, simmer in some water with the honey and spices. Mash the pear, and let it steep for 30 minutes. You can make the pear syrup a few days ahead of time. To serve, all you do is pour a little pear syrup into your glass and top it off with the bubbly, and garnish with a pear if you please!
As I evaluate and reflect on 2015, I must say that this Robust Recipes blog surely has grown. Can I be honest with you for a second? I have begun to relax a little, my writing has loosened up, I can actually hear myself through the mumbo jumbo. It’s not just about the food anymore, it’s about REAL LIFE! Putting your thoughts and true feelings on the internet for the big bad world to read is intimidating, but ya know what, the more I have opened up, the easier it gets. YOU, dear readers – friends – have been kind with your encouraging comments and words. I appreciate each and every one of you! Silent or talkative, you truly mean the world to me. This blog wouldn’t be what it is without you. Thanks for continuing to stop by.
Cherish the last few days of 2015! Oh, and I hope you enjoy the Pear Mimosa as much as I do! Cheers! 🙂
- 2 ripe pears, cored and roughly chopped
- ¼ to ½ cup raw honey (can use regular honey, but the raw honey helped to thicken the pear syrup)
- 1½ cups filtered water
- pinch sea salt
- 2 star anise (optional)
- 4 whole cloves (optional)
- 1 to 2 cinnamon sticks (depending on how strong of a cinnamon flavor you want. I used 2 and mine had a definite cinnamon flavor, which I liked)
- 1 teaspoon pure vanilla extract
- 1 to 2 bottles dry champagne (I bought an inexpensive Brut style champagne, you can get away with a lower quality because you are adding a lot of flavor to the drink with the pear syrup)
- Pear slices, for garnish (optional)
- In a small sauce pan combine pears, honey, filtered water, salt, star anise, whole cloves, and cinnamon sticks. Cover and bring to a boil.
- Reduce to a simmer and stir until the honey has fully dissolved. Use a wooden spoon or potato masher to crush the pears. Continue to simmer covered for 5 minutes.
- Remove from the heat and allow to steep, covered, for at least 30 minutes. The longer you allow the mixture to steep, the stronger it will be in flavor.
- Once you are done steeping stir in the vanilla.
- Strain the mixture through a fine mesh siv to filter out the spices and the pear pulp. Use a spoon to mash the pulp down to help squeeze out as much liquid as possible. Discard the cooked down pears and spices.
- Chill the pear syrup in the fridge for at least 8 hours, or overnight.The pear syrup can be made for several days ahead of time. Make sure to chill the champagne at this time.
- To serve pour about 2 ounces of the pear syrup, or fill your serving glass about ⅓ full (see picture for better idea of amount). Top the glass with desired amount of champagne. Garnish glasses with thin slices of pears, if desired.
- The pear syrup can be made a few days ahead of time, but the champagne is best when it is fresh.
Serving size is a rough estimate, as sizes may vary depending on the serving size of the glass or desired ratio of pear syrup to champagne.
Pear syrup is highly adapted fromPerfect Peach Iced Teafrom Minimalist Baker.
What’s this nutrition label that you speak of? This is a celebratory drink, go celebrate! Enjoy! 🙂