Tomorrow marks the official start of fall, and to celebrate the hopes of cooler weather and gorgeous foliage, I thought I'd share this Pear-Lemon Fizz cocktail. Its pear vodka base makes it perfectly autumnal, while a lemon-verbena syrup keeps the drink light and refreshing (in case the cooler weather doesn't happen immediately). I love how the cocktail comes to life with a verbena leaf garnish and a spritely grosgrain ribbon swizzle stick. Top it off with a splash of Champagne, and it is ready to serve at a fall wedding. Get more signature cocktail recipes here, and have a happy fall weekend. Cheers!
The Pear-Lemon Fizz (Serves 1)
Ice cubes
1/2 ounce (1 tablespoon) pear vodka
3/4 ounce (4 1/2 teaspoons) Lemon Verbena Simple Syrup
1/2 ounce (1 tablespoon) fresh lemon juice
Champagne, for topping off (about 1/2 cup)
1 fresh lemon verbena leaf, for garnish
Directions: Bring water and sugar to a boil in a saucepan, stirring to dissolve sugar. Add lemon verbena. Reduce heat, and simmer 10 minutes. Let cool. Strain, discarding lemon verbena. Syrup can be refrigerated in an airtight container for up to 1 month.
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