Overloaded by the sweet and sickly? In need of a break from the rich and heavy? So what’s a girl to drink post-Thanksgiving? This week’s cocktail is fresh and fizzy and festive. The Pear Rum Blush was created by Maggie Battista of Eat Boutique, a magazine and market that celebrates the best small batch foods by boutique food makers. For this concoction she collaborated with Snippet and Ink, a beautiful blog devoted to daily wedding inspiration.
“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.” A perfect accompaniment to your holiday decorating!
pear rum blush
Dreamt up by Maggie Battista
- 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 images styled by Maggie Battista and Heidi Murphy, and taken by Heidi Murphy/White Loft Studio.
Cheers, I hope you stop back and elevate your spirits with me each week.