Pear-Grapefruit Sour

Red grapefruit introduces a bittersweet note that complements the luscious flavor of ripe pear in this shrub-based mocktail.

By Camille Berry | Experience Life

Rosemary infuses this mocktail with a beautiful herbal vibrancy, and this Mediterranean herb may also help boost cognitive function and even ease anxiety.

Please note, this recipe features a pear shrub (also known as a drinking vinegar) that adds a bright, tangy depth of flavor. The shrub requires a four-day fermentation period, so be sure to plan ahead.

Makes 1 serving
Prep Time 5 minutes active, 2 hours inactive
Cook Time 0 minutes

Ingredients

2 oz. freshly squeezed red grapefruit juice (from about half a small grapefruit)
1 tsp. whole pink peppercorn
3 sprigs fresh rosemary, plus more for garnish
1 oz. pear shrub (prepared four days in advance )
½ tsp. maple syrup
Pear slice, for garnish

Directions

STEP 1

Make the pear shrub at least four days in advance, as it requires time to ferment.

STEP 2

To prepare the mocktail: Place the grapefruit juice, pink peppercorn, and rosemary sprigs in an airtight container and chill for at least two hours or up to overnight. Remove the rosemary sprigs.

STEP 3

Fill a cocktail shaker with ice.

STEP 4

Pour the infused grapefruit juice, premade pear shrub, and maple syrup into the cocktail shaker, secure the lid, and shake well for 10 to 15 seconds.

STEP 5

Strain into a glass filled with fresh ice. Garnish with a slice of pear and a small sprig of rosemary.

STEP 6

Optional spirit: Whiskey

Photographer: Terry Brennan.

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