Delicious and refreshing, this Pear and Prosecco cocktail makes the perfect summer combination!

For all of you who know me, there’s no denying the factthat I am a total brunch lover.

While brunching is one of my favourite activities all year round, having brunches at home with friends and family is extra special. I simply love preparing a meal in the comfort of my own kitchen, surrounded by friends and of course a delicious cocktail or 2.

Yes we all love a good Mimosas, but it can get a little same-old same-old, which is why I recommend this delicious and refreshing Pear Prosecco cocktail combo as an alternative. Be brave and try it at your next at-home brunch and be voted your friends’ favourite hostess of all time!

The quickest way to Add one tablespoon of ginger syrup from a jar of stem ginger into a flute then top with equal quantities of pear juice and prosecco, garnish with a slice of stem ginger. If you have the time and inclination to make your own syrup here is a quick recipe:

Ingredients:

  • 3/4 cup chopped pear, peeled
  • 2 tablespoons grated ginger
  • Orange Zest
  • 1 cup water
  • 1 pear, sliced, as garnish
  • 1 bottle chilled Princess.P Prosecco

Intructions:

  • In a small pot combine water, pear, ginger, sage leaves and honey. Bring to a boil and simmer for 10-15 minutes until mixture is infused. Strain the mixture through a sieve and place the liquid syrup in the freeze for 30 minutes to cool. Fill each Prosecco glass with a pear slice, sage leaf and 3 tablespoons of the syrup. Top with Prosecco and serve.In a small pot combine water, pear, ginger, sage leaves and honey. Bring to a boil and simmer for 10-15 minutes until mixture is infused. Strain the mixture through a sieve and place the liquid syrup in the freeze for 30 minutes to cool. Fill each Prosecco glass with a pear slice, sage leaf and 3 tablespoons of the syrup. Top with Prosecco and serve.
  • Advanced tip: as Autumn creeps upon us you can also decorate the rim of a flute or coupette by dipping it in a saucer of water then into a dish with one tablespoon caster sugar mixed with half a teaspoon of ground cinnamon. Use a sage leaf as garnish for a little sophistication!

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