New Year’s St. Germain Pear Sorbet Champagne Cocktail
I can’t believe it is almost 2015. This year seems to have flown by faster than any other year so far. So to celebrate the new year I made a fun champagne cocktail. Last year I made a pineapple coconut champagne cocktail, this year I went a little fancier – but still pretty easy to make. A St. Germain Pear Sorbet Champagne Cocktail.
I had some fun thinking up this cocktail this year. Its been warm in Vegas – still in the 60’s ( well until Christmas day when it got super windy and 40 deg. out) so I thought why not make a pear sorbet to go with the champagne. I have seen mimoas made with sorbets before and I always thought what a genius idea. A great way to slowly change the flavor of the drink while keeping it cold and not watering it down, because watered down cocktails just aren’t as much fun. And I have to say this pear sorbet is one of the most insanely amazing tasting sorbets I have ever had.
I always set up my photos with empty glasses before I do the actual shoot just to get the props in the right place, right lighting, camera settings etc, so when its time to shoot I can do so pretty quickly. Taking pics of a drink that has several components like my cold pear sorbet and cold bubbly champagne can be tricky. So I will snap a few pics of my set up before my final hero shots.
Here you can see my JOY sign that I am so proud of my inner Martha Stewart for DIYing this sign. I found the idea on Pinterest. Of course. I get crafty at Christmastime and will all my spare time ( NOT) I made this. It was actually pretty quick to do and originally I made it for my fireplace mantle but I also thought it would look cool for these pics. I found my idea HERE.
I know the “JOY” is more of a Christmas thing than a New Years but since many tend to leave Christmas decor up through the New Years I went with it. It looks awesome behind my drinks, and after this shoot I put the sign up on my fireplace mantle in my living room next to the Christmas tree.
Not only did I make this amazing pear sorbet champagne cocktail for New Year’s Eve I am also doing a fun Co-post with my friend Barb of Creative Culinary. She is the cocktail queen and there have been a few times we have posted cocktails on the same day and linked to one another. I always ask her ideas on flavors I come up with for a cocktail and most of the time she has either also made it and made it really well, made something similar or has ideas for me and never ever minds if I post something similar. This time the drinks are only similar with the shared ingredient of prosecco. Below is a pic of her gorgeous New Year’s drink, Pomegranate Ginger Sparkler. In Barb’s words: “Pomegranate juice is simmered with lemon, ginger and sugar then chilled before being topped off with Prosecco for a beautiful and light holiday cocktail.” LOVE.
Beautiful indeed!! (How gorgeous are those champagne flutes?!?)
I had to work quickly since the pear sorbet was on the softer side due to the addition of the St. Germain. Which is an amazing liqueur by the way. Its a flowery liqueur that reminds me almost of lychee and works so well with the pear.
- Pear Sorbet
- Prosecco or Champagne
- St. Germain Liqueur
- For the Sorbet:
- 3 medium-large ripe but still firm pears (D’anjou or bosc work well for this recipe), peeled, cored and quartered
- 1 cup white wine ( pinot grigio works well)
- 1/2 c water
- 1 vanilla bean, sliced open
- 2 star anise pods
- 1/8 tsp salt
- Four 1/2” strips of lemon peel
- 1 cup sugar
- 2 Tbsp St. Germain
If you want to make just the sorbet and make in non-alcoholic -
1. Sub the white wine with white grape juice. The alcohol in the wine cooks off when its brought to a boil, but if you really don't want to use it then use the grape juice. I don't suggest apple juice since it is a much stronger flavor than grape. If you have pear juice you can use that too.
2. Sub the St. Germain with Lychee juice. You can get the juice from a can of Lychees ( either in syrup or water). Its flavor is very similar to St. Germain.
Happy New Years!!