Ingredients
6 to 10 Seckel pears
4 cups (32 ounces) vodka
1 cup sugar
12 fresh rosemary, plus more for garnish
1½ cups (12 ounces) pear nectar
4 cups (32 ounces) sparkling water
Preparation
1.Put enough pears into a 48-ounce glass jar to fill. Add vodka. Seal jar, and let stand at room temperature 2 weeks (up to 2 months).
2.Heat sugar and 1 cup water in a medium saucepan over medium-high heat, stirring until sugar has dissolved. Add rosemary; remove from heat. Let stand 30 minutes. Discard rosemary. Let cool completely. Syrup can be refrigerated in an airtight container up to 1 month.
