Pear-infused ombre champagne cocktails - YAS!!!

The warm and sunny weekend in Toronto had me dreaming up some fun and pretty celebratory cocktails! I knew I wanted to use my rose-pink champagne flutes that I found at a thrift store a few months ago because they're SO PRETTY :) and perfect for a spring/early summer refresher!

This is a pretty straightforward cocktail "recipe" and you can probably switch up the fruit for the simple syrup. I used pears because I love their flavour and wanted to see if I can replicate it into a cocktail.

Not only do these look so pretty but they turned out to be a nice and refreshing cocktail that's not too sweet (depending on how much of the simple syrup you put in!) It's perfect for those upcoming celebrations on all our calendars such as birthday, bachelorettes, graduations and bridal showers! Take a peek at the recipe below and let me know what you think :)

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I grated two bosc pears (...personally I prefer bosc pears but you could use whatever pears you fancy) because I thought by steeping them in tiny little pieces, the more delicious pear juice/flavour would incorporate into the syrup.

The below pic is after the pears were cooked with the sugar and water to create the simple syrup. Make sure to strain it well to get all of that goodness!

I threw in a couple raspberries and a thyme "stir stick" to complete the cocktail transformation!

FYI - Don't use your dom perignon for this recipe lol unless you're super baller or you really are champagnepapi (another FYI - I'm a big Drake fan, was going to add that to my "about" page but it's pretty self-explanatory!)

Looking at the pics, these would also be super cute for a Christmas party too... looking all mistletoe-y!

I do think the star of this post is the amazing glassware! best part was that it was THRIFTED!!!! From a salvation army in Scarborough! I think I got the set of 6 glasses for about $12...*fist pump*

I was working with a new photoshoot setup, so I took lots of pics >:)

Another trick if you wanted to really accentuate the pink/rosy ombre look, is to add in a teenie tiny amount of marashino cherry syrup (like the stuff from the jar!) I decided to add some into each flute to bring out more pink tones. Just keep in mind, to balance out the sweetness. If you add both syrups in, only add a little of both otherwise it's going to be too sweet. Or you could make another simple syrup that has a pink/red undertone such as a strawberry or raspberry syrup?

Recipe for pear-infused ombre champagne cocktails

Serves 2 dozen

1/2 cup water

1/2 cup sugar

1 cup grated pear (about 2 medium sized bosc pears)

Pear simple syrup:

1. Add in the water, sugar and grated pear into a medium sauce pan over medium-low heat

2. Mix the water, sugar and pear until combined and let simmer over medium-low heat for 20-30 minutes. Keep stirring and checking the mixture every 5 minutes or so.

3. Strain the pear from the syrup into a medium bowl.

4. Cool the syrup before assembling the cocktail. You can store unused syrup in your fridge for around 2 weeks.

Assemble the cocktail:

1. Place two raspberries into each champagne flute

2. Pour in one teaspoon of the pear simple syrup (you can add in more or less depending on your preference)

3. Top up the champagne flute with champagne or prosecco

4. Garnish with a spring of thyme

5. Optional: add in a few tiny drops of maraschino cherry syrup or a red hued simple syrup for a more pink/rosy ombre effect