It’s been a rather dramatic week at the farm. Some uninvited and very hungry deer arrived and within a 24 hour period they demolished our fall plantings of spinach, arugula and beans. To say we are devastated is an understatement. It’s time, money and back breaking work completely gone. Most importantly, our CSA members count on us to supply them with a variety of produce each week and the loss of these crops is huge. Damn deer!
The good news (yes there is good news!) we have a lot of other veggies still thriving in the fields and our storage crops (potatoes, squash and roots) are all safe in the barn. Life obviously goes on but we still feel awful about letting our customers down. Farming is our livelihood and unexpected losses are a big deal.
These cocktails are dedicated to our CSA members for supporting us through thick and thin. If I could individually package these cocktails into each of their boxes with the rest of their veggies I totally would.
Stressful times call for farm fresh cocktails. Local pears, local honey and sage from the farm make a fabulous combination. The addition of ginger and champagne complete this drink. After just one sip we almost forgot about the deer. Almost….
Thank you everyone who has supported and rooted for us both near and far. You guys totally rule. These autumn cocktails are for you! Cheers.
Pear + Ginger-Sage Champagne Cocktails
CocktailsThis cocktail is full of fall flavors. Pear, ginger, honey and sage all make a lovely simple syrup.
- PREP TIME
- COOK TIME
- 1 cup honey
- 3 cups water
- 2 whole pears, peeled, cored and diced
- 1 large chunk of ginger, peeled and diced
- 20 fresh sage leaves + additional for garnish
- 1 bottle of your favorite champagne or sparkling wine
- In a saucepan combine the honey and water over medium heat and bring to a light boil. Turn the heat down to low and simmer, stirring occasionally, until the honey has dissolved completely. Add the pears, ginger and sage leaves. Simmer until the mixture has reduced by 1/3. About 15-20 minutes, stirring occasionally. Remove from heat and let the mixture steep for an additional 10 minutes.
- Strain the syrup into a large mason jar. Discard the ginger and sage leaves.
- To assemble the drinks place a few pieces of the cooked pear into each glass followed by 1-2 Tablespoons of the simple syrup. Add the champagne and enjoy.
*Use this recipe as a guide and adjust measurements and ingredients as necessary.