Because sometimes you want to drink the season! You see, this drink is sweet with pear infused vodka and vanilla bean pear jam. It has a splash of ginger liquor for spice and a bit of soda for bubbliness. Top it with a sprig of rosemary and a sliver of pear to keep things festive. I’d say it’s the perfect drink for holiday living.
You see, using jam in leu of a simple syrup is just where it’s at. And Betty Crocker knows it. You see, jam cocktails are one of the 2013 Red Hot Holiday Trends! Check out this Cherry Jam-hatton for more reasons to pump up the jam.
And another thing that’s fun about this idea is that you can totally gift the kit for folks to make this drink at home! Pour the vodka in a hip and cool bottle that you maybe saved from drinking blood orange soda on a picnic. Add in a jar of jam, and a few bottles of club soda. Go nuts and put it in a basket tied with rosemary or even with a couple rocks glasses. Maybe even pop some chalkboard labels on everything so people know what’s up. Maybe even write out the recipe for this drink! Now I think I know what I’m going to bring as a hostess gift this holiday season… Get in on it, guys! Sorry to be so bossy. I guess, I’m just feeling super good about boozy Christmas gifting.
P.S. To check out some of the other exciting stuff I’ve been doing over on BettyCrocker.com click HERE.
Pear Jam Smash (makes 1)
- 1 spoonful pear vanilla bean jam (recipe below)
- 2 oz. pear infused vodka
- 1 oz. ginger liquor
- splash of club soda
- rosemary and pear slice for garnish
- lemon wedge, optional
- Place one spoonful of jam in a rocks glass, add vodka and stir until dissolved. Top with ginger liquor, and stir again. Add ice, a splash of soda and garnish with a thin pear slice and rosemary. Enjoy!
Pear Infused Vodka
- 4-5 pears, peeled and cored and chopped
- 750 ml vodka
- 1 vanilla bean
- Fill a couple large air-tight jars with chopped pears. Pour vodka over the pears until completely submerged. Cover tightly and place in a cool dark place for 2-3 days, shaking a few times a day. Strain and transfer to a bottle. Get pear jam smashed!
Small Batch Pear Vanilla Bean Jam (makes 4 small jars of jam)
Recipe adapted from Blue Chair Jam
- 32.5 oz. peeled and cored very ripe pears
- 15.5 oz. white cane sugar
- 3.5 oz strained freshly squeezed lemon juice
- 1 vanilla bean
- Day 1, chop the pears into 1/4-1/2 pieces. Combine the pears, sugar, and lemon juice in a mixing bowl, stirring well to combine. Press a sheet of plastic wrap directly onto the surface, smoothing well to minimize air bubbles. Cover tightly and let macerate in the fridge overnight.
- Day 2. Place a saucer with 3 metal spoons in a flat place in your freezer for testing the jam later. Meanwhile place your jars/lids on a baking sheet in a 250F oven for 30 minutes. Turn off heat, but leave them to stay toasty in the oven.
- Remove pears from the fridge and transfer to a 4-quart pot, stirring well. Scrape the vanilla bean seeds into the mixture, pop the pod in also. Bring the pears to a boil over high heat, stirring every 2 minutes or so with a rubber spatula until the mixture begins to thicken and the pear pieces are semi-translucent, about 15-20 minutes. Remove from heat and transfer to a food mill and press the fruit through back into the pot. Scrape any solids that won’t go through back into the pot also. Alternately, press mixture through a fine mesh-strainer, returning pureed fruit to the pot. Place the jam over medium-high heat and continue to cook, stirring gently and constantly, until the jam has thickened and no longer seems watery, about 15 minutes more.
- When the jam seems ready, test it for doneness by removing one of your frozen spoons from the freezer, scoop up some jam and pop it back in the freezer for a few minutes. When the bottom of the spoon is neither hot nor cold check if the jam will run off the spoon or if it’s a thickened perfect jam-my consistency. If it’s watery cook a little bit longer, if not, it’s done!
- Remove vanilla bean pod and discard. Transfer jam to the toasty jars in the oven. Using a clean rag wipe the top of the jars. Screw lids on and set aside at room temperature for 24 hours. Try not to jostle them or it could disrupt the jam. The lids will seal as they cool. Serve on toast, in drinks, and on pancakes!
Yay! Click HERE for a printable pdf of the recipes above.
This drink makes me want to say, “Pump up the jam!”and “Get pear jam smashed!”. It makes me say, “Cheers!” Let’s toast to pear jam on toast while toasting with this drink, ok?
This post is brought to you in collaboration with my homegirl, Betty Crocker. I was compensated for posting my own spin on one of Betty’s Red Hot Holiday Trends. Thanks for supporting my sponsors that make this blog possible! And, yep all these opinions are my own! I truly love the hell out of this cocktail.