Fleur de Sel here stopping by with a fun cocktail, perfect for sharing with your Valentine before dinner! Pear nectar is mixed with a crisp white wine or champagne, gin and ginger simple syrup and then a gorgeous, flame red Campari ice cube is dropped inside. I love how the flavor of this cocktail evolves over time as the Campari ice cube melts, permeating the cocktail with a delightful aromatic glow.
The best part? This recipe is highly adaptable to suit your tastes - a citrus based cocktail with a St. Germain ice cube would be absolutely divine.
Melting Heart Cocktail
|FOR THE COCKTAIL||6 ounces pear nectar|
|2 ounces gin||2 ounces white wine or champagne|
|1 ounce ginger simple syrup (recipe below)||2 large Campari ice cubes (recipe below)|
|2 slices blood orange or lemon (for garnish)||FOR THE GINGER SIMPLE SYRUP:|
|1/2 c. sugar||1/2 c. water|
|1 inch piece of ginger, peeled and sliced||FOR THE CAMPARI ICE CUBES|
|1/2 c. Campari||1 1/4 c. water|
FOR THE COCKTAIL
Pour 3 ounces of the pear nectar, 1 ounce of the gin, 1 ounce of the white wine and 1/2 ounce of the ginger simple syrup into each highball glass (note: the total recipe is for 2 cocktails). Stir several times to combine. Gently drop in a Campari ice cube per glass, and garnish with the slice of blood orange or lemon.
FOR THE GINGER SIMPLE SYRUP:
Mix together the sugar, water and ginger in a small saucepan. Place over medium heat and cook, stirring occasionally until the sugar has completely dissolved. Take off heat and let mixture steep for about 20 minutes. Strain mixture through fine mesh sieve and discard ginger pieces. Syrup may be kept refrigerated in an air-tight container for up to one week.
FOR THE CAMPARI ICE CUBES
Mix together Campari and water in a medium jug, and pour into a large Silicon ice cube tray (which you can find at Sur la Table and other home goods stores). Let freeze for several hours until hard.