Pear Rosemary Martini

The pearfect Fall martini! If you’ve been let down by pear martinis in the past that were too sweet and heavy tasting as I have, this one will redeem all those others for you. The fresh lemon and elderflower liqueur lift and brighten the pear vodka perfectly and just the slightest addition of rosemary simple syrup gives it a seasonal herbaceous depth without overpowering it. You can add more rosemary in the sugar to rim if you like or leave it out if you like the rosemary element a little more subtle. Either way it’s pearfection!

Makes: 1 serving
Prep Time: 10 minutes
Cook Time: 10 minutes
Inactive Chill Time for Simple Syrup: 30 minutes


  • 2 ounces pear vodka
  • .5-1 ounce  (1-2 tbs) St-Germain Elderflower liqueur
  • 1.5 ounces (3 tbs) pear nectar (If you can’t find pear nectar you can omit and adjust taste with other ingredients. You may want to add
  • 1 ounce (2 tbs) freshly squeezed lemon juice
  • .5 ounce Rosemary simple syrup
  • Basil Simple Syrup (see recipe below) 
  • Fresh Cucumber Juice (see below) 

Rosemary Lemon Sugar:

  • 1/3 cup granulated sugar
  • 1/2 teaspoon minced rosemary
  • Zest from 1/2 lemon

Rosemary Simple Syrup:

  • 2 sprigs fresh rosemary
  • 1/2 cup sugar
  • 1/2 cup water
  • Pear slices and fresh Rosemary sprig for garnish


For Rosemary Simple Syrup: Bring 1/2 cup sugar and 1/2 cup water to a boil in saucepan over medium heat and stir until sugar is dissolved and mixture is clear.

Add in a couple large Rosemary sprigs, turn off heat and let steep for 30 minutes to infuse rosemary in the simple syrup.

Remove Rosemary sprigs, seal and refrigerate.

For Cocktail:

Combine pear vodka, pear nectar, fresh lemon juice, rosemary simple syrup, and St. Germain in a cocktail shaker and shake until chilled.

For Rim: 

Make Lemon Rosemary Sugar by adding minced rosemary and zest from half a lemon to sugar and mix to incorporate. Pour onto a plate.

Rim a chilled martini glass by rubbing with lemon and dipping in rosemary lemon sugar, if desired.

Pour martini mixture into glass, garnish with pear slices and a Rosemary sprig and serve.

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