A crisp, refreshing cocktail with an autumnal twist, where dry white wine meets subtly sweet pear and zesty lemon, all balanced by a simple, aromatic sage syrup. Light, herbal and beautifully layered, this is a stylishly seasonal toast.
Pear and white wine fizz
Serves 1
For the sage syrup
120g caster sugar
6 fresh sage leaves
For the drink
90ml dry white wine – we use Garzón albariño, but a good sauvignon blanc will do, too
30ml pear juice, or pear puree
15ml fresh lemon juice
15ml sage syrup (see above and method)
1 splash soda water, to finish
1 sage leaf, to garnish
1 thin slice fresh pear, to garnish
Put the sugar and sage in a pan with 120ml cold water, put on a low heat and cook, stirring, for 10 minutes, until the sugar dissolves and the mix turns into a rich syrup. Take off the heat, leave to cool, then strain into a clean jar or bottle and seal. Label with the date, pop in the fridge and aim to use within two weeks.
To build the drink, mix the wine and pear juice in a boston glass or jug, then measure in the lemon juice and syrup. Add a splash of soda water to taste, add a good handful of ice and pour into a wine glass.
Garnish with the sage and pear slice, then serve.
