Pear Rosemary Bellini
A winterized (and temperance) version of the summery Italian classic.
by Erin Henderson
I loathe "Dry January" and "Sober October."
It's not that I am against sobriety or eschewing alcohol. If you don't want to, or can't have, a boozy drink, then, by all means, ride that wagon.
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What I bristle at when it comes to these thematic months, is the subliminal messaging that these alcohol-free days are somehow a penance for a celebratory time. Not unlike the restrictive Catholic Lent where one must abstain from a personal enjoyment to showcase one's virtue, these dry and sober days low-key brag about the inner strength of the one doing it, and subtly admonish those still popping a cork.
And in response to the momentary prohibition, a few drinkers are openly, and somewhat hostilely, making fun of the whole sober movement.
It's exhausting, and frankly, silly.
Drink alcohol if you want, don't drink it if you don't want to. But the virtue signalling on either side is getting tedious.
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Pear Rosemary Bellini
The Rosemary Pear Bellini is a winterized adaptation from the summer peach original. It's possible we're taking too many liberties with the name, since this recipe also can be made into a non-alcoholic version. But as potenially heretical as that may be, the zero-proof option is refreshing and delicious. Of course, if you're feeling an allegiance to the Italian spritz as it was intended, top it with Prosecco. Everyone wins.
Makes: 1 drink
Bartender level: easy
Ingredients:
- 1½ oz pear nectar
- ½ oz fresh lemon juice
- 2 sprigs fresh rosemary (one for garnish)
- 3 oz chilled soda water or Prosecco
How to Make It:
- In a shaker filled with ice, add the pear nectar, lemon juice, and 1 sprig of rosemary.
- Shake until the tin is frosty, about 20 seconds.
- Double strain into a flute, top with soda or Prosecco, garnish with a rosemary sprig.
