ALABAMA CHANIN – HOLIDAY COCKTAIL: LATE AUTUMN

HOLIDAY COCKTAIL: LATE AUTUMN

“There are only ten minutes in the life of a pear when it is perfect to eat.” – Ralph Waldo Emerson

You can’t beat the taste of a perfectly ripe pear. When I’m at the market, I hear Emerson in my head reminding me of the short window I have to enjoy them. However, you can get creative with overripe pears to extend their season.

Peel, de-pit, and puree your overripe pears. Blend with a splash of Prosecco. If you have more than one bruised pear, make a big batch of this puree, then put what you don’t use in the refrigerator. (Keeps up to 48 hours.)

Our love for Jack Rudy products is no secret, and the aromatic bitters are key to making this late autumn cocktail taste like it was made by a seasoned mixologist.

We’ll be serving this at The Factory Café all week. Stop in for a glass (or two). Or pick up the bitters from The Factory and make your own at home.

P.S.: Follow The Factory at @alabamachaninfactorycafe on Instagram for the latest news and updates from our store and café.

ALABAMA CHANIN – HOLIDAY COCKTAIL: LATE AUTUMN

THE LATE AUTUMN

1 tablespoon pear purée
1 tablespoon pomegranate juice
7 pomegranate seeds for garnish
4 oz. Prosecco
1 dash Jack Rudy Aromatic Bitters

Put a dash of Jack Rudy bitters in a 6-oz. glass and swirl to coat the bottom of the glass.

Add the pear purée and pomegranate juice. Swirl around until combined. Pour the Prosecco into the mixture and finish with fresh pomegranate seeds.

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