For 1 cocktail

• 2 oz. Bombay Sapphire Gin

• 1 oz. pear simple syrup

• top off with Prosecco

• garnish with burnt rosemary

1.) To make pear simple syrup. Cut a very ripe juicy pear into cubes. Saute pear chunks in a small saucepan over medium high heat for a couple minutes to release juices, stirring frequently. Add 1 cup sugar & continue stirring to hasten caramelization & break down pears. Add 1 cup water and simmer 10 minutes. Allow to cool, then strain through a fine sieve. For each cocktail, place gin & simple syrup into a smoked whiskey glass top with cold Prosecco.

2.) To smoke the cocktail we used a cheese board with a glass decanter for a smoke chamber. Place an empty whiskey glass under a glass decanter then take a flame to a length of rosemary using a mini blow torch (or lighter but a blow torch is much more fun). You want it smoking, not burning. Place under the glass allowing the chamber to fill with smoke. Lift glass decanter, pour in your gin, simple syrup then top with cold Prosecco. Enjoy!