Created by Gavin McGowan Madoo who won the Chambord Rendezvous Winner Best Martini in 2010 and the came 3rd in the Galvin cup Belvedere competition in 2009. Muddle the pear and the Poire Williams, before addings the other ingredients. Shake with ice and double strain into a cocktail glass. ...

In a large saucepan add all the ingredients (slicing the vanilla pods) and slowly bring to a simmer. Once simmering leave for a couple of minutes for the flavours to infuse then its ready to serve. ...

Try and share this delicious pear and rosemary cocktail. Delicious! Fill a 48oz jar with pears and vodka and let stand at room temperature sealed for 2 weeks. After the flavour has infused, heat up the sugar syrup and add the rosemary to infuse its flavours, before allowing to cool. When serving, gill a 12oz glass halfway with ice, and add around 4 tablespoons of the vodka, 2 ...

Add all the ingredients into a highball glass with ice. Stir and serve. ...

This recipe was created during the EBS Amsterdam mixology course. In a team we had to create our own syrup by using pre-selected ingredients by the instructors. We created a pear-rosemary-cinnamon syrup by using fresh pear juice and blending it together in a pot with rich syrup: use one part rich syrup and one part fresh pear juice. Infuse with a cinnamon stick and some fresh rosemary. The ...

Muddle the pears, apples, cucumber and basil before adding the remaining ingredients. Shake with ice until nice and chilled and stain into a highball glass with ice. ...

Add all ingredients, except the champagne and rum into a cocktail shaker with ice. Shake well for 10-15 secs. Strain into cocktail glass. Then add the champagne and rum. ...