This Sunday, November, 23, be sure to check out the Empty Bowl Project, 11:00 a.m.-3:00 p.m., at Marchesa Hall at The Linc. Lots of great local restaurants (Wink, Sazon, Soup Peddler, East Side Café, Buenos Aires Café, Foreign & Domestic, Thai Fresh to name a few) will be serving fresh, hot soup in a hand crafted bowl that you get to take home with you. The event benefits Kids Cafe, a program of the Capital Area Food Bank, and Meals for Kids, a program of Meals on Wheels & More.
The Last Cocktail
1 ounce gin
1 ounce fresh lemon juice
2 ounce pear-rosemary purée*
1 1/2 ounces prosecco
Ground cloves and fresh rosemary sprig for garnish
Combine all ingredients, except the sparkling wine, in a shaker filled 2/3 with ice and shake for 30 seconds. Add the prosecco, then double-strain into an ice-filled rocks glass and garnish with rosemary and a sprinkle of cloves (I was out of ground cloves, so I used a mortar and pestle to ground up some whole cloves.)
*Pear-Rosemary Purée: In a small saucepan, combine 4 fresh rosemary sprigs with 5 ounces of agave syrup (I used a light agave) and bring to a simmer. Remove from the heat, and allow to cool for 30 minutes, covered. Fine-strain into a large glass bottle (minimum 25 ounces) and allow to further cool to room temperature. Add 20 ounces of pear purée and shake to combine. Keeps in the refrigerator for up to 1 week.