With Easter around the corner I’m hosting a load of dinner parties and Sunday lunches at home, so I decided to spice up the usual wine or bubbles I offer guests when they arrive. When I’m entertaining, I do love to be the official bartender – or at least have a cute cocktail shaken up and ready to pour! Putting a few minutes extra effort into the drinks goes a long way – guests really appreciate and remember it. I discovered this prosecco based cocktail at my friend Kirsty’s beach barbecue a few years ago, and I tweaked the recipe to my taste. Trust me, it’s such a hit – sweet and light, without too many bubbles. So refreshing, and perfect for transitioning into spring.
You can find this recipe in my book Front Roe, with a bunch of useful tips and tricks on hosting and entertaining! Read below for this easy recipe. Cheers!
1/4 cup brown sugar
1/4 cup water
20 whole cardamom pods, crushed
1/4 cup pear brandy
1 bottle of prosecco
Thin slices of pear, to garnish
1) On low heat, mix the sugar and water in a saucepan, until the sugar dissolves. Add the crushed cardamom, bring to a simmer over medium heat for 5 mins. Leave to cool.
2) Strain the mixture into a pitcher, then stir in the brandy.
3) To serve, add 1/2 ounce of the syrup mixture to 6 glasses (I love to use these old fashioned champagne glasses), then top them off with prosecco and add a slice of pear to garnish.