Sparkling Pear Ambrosia Cocktail

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After the coffee infused rum was such a resounding success I continued on the infusion adventure with a trial batch of cardamom infused brandy. I left the cardamom pods whole so it took a week or so to impart the flavor of the spice but I imagine if pressed for time crushing the pods would speed the process or alternately a cardamom simple syrup would also do the trick. But if you are planning ahead  5-10 cardamom pods dropped into a jar and topped with 8 ounces of brandy will in about five days give you enough spicy goodness for approximately ten cocktails.

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Cardamom Pear Ambrosia Cocktail

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Course Cocktail

Cuisine winter

Servings 10 cocktails

Ingredients

  

1x2x3x

• 8 ounces cardamom infused brandy
• 40 ounces pear nectar
• 1 bottle cava or sparkling wine of choice

Instructions

 

cardamom brandy pear nectar

• combine one part cardamom infused brandy with five parts pear nectar (I had intended to make a pear puree but my perfectly ripe pears proved too tempting and were devoured before I had the chance and it is next to impossible to find a perfectly ripe pear in the store, those too take patience)

assemble the cocktail

• Add 3 Tablespoons of the brandy pear mixture to the bottom of a champagne flute (or a cordial glass if your like me and break champagne flutes, especially the delicate expensive one and top with bubbly.
• Garnish with a thin wedge of pear.

Notes

I decided to go with Cava for this cocktail, because I thought its somewhat more assertive flavor would be the best compliment to the cardamom and also because it is relatively inexpensive. Prosecco would be, in my opinion, too delicate.  But a California sparkling or Blanc de Blanc would also do the trick. 

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