‘December 23rd, the night before Christmas’

Today has been all about finalizing foods, gifts and preparations for tomorrow’s festivities. We went for a family dinner at a restaurant yesterday and we made some pear pre cocktails at home with my hubby. We also decorated the tree with more green toned baubles made from all kinds of textures. The tones range anywhere from olive greens to icy matte mint hues. I love how the greens look incorporated with the gold and silver that exists on the tree already. I can’t believe it’s Christmas eve tomorrow, now it’s finally time to sit down and enjoy the moment over some Christmas movies.

To assemble the cocktail

  • Gin
  • Pear nectar
  • Sage and ginger syrup
  • Ice
  • Rim: brown sugar & butter
  • Garnish: fresh sage leaves and star anise

Sage ginger syrup

  • ¾ cup tablespoons white granulated sugar
  • ¾ cup water
  • 5 sage leaves
  • 1 chuck ginger, peeled and diced

Combine the water and sugar in a small saucepan. Heat until the sugar has dissolved. Add the ginger and fresh sage leaves and cook for an additional 5 minutes. Turn off the heat and allow the ginger and sage to steep for 20minutes before discarding. Set aside.

Rim the cocktail glasses with brown sugar: press a bit of butter in between your fingers and spread it on the rim of the glass. Dip the edges in some brown sugar to create a coating around the sides.

To assemble a cocktail, fill the shaker with ice 1 egg white, 1 ounce of the sage ginger syrup, 2 ounces of gin and 5 ounces of pear nectar. Shake vigorously for15 seconds. Strain out the ice and dry shake for 30 seconds. Add the liquid onto a glass with ice cubes in it and garnish with fresh sage leaves and a star anise. Repeat the process for another cocktail.

A fashion & interior lover who enjoys cooking and traveling. I have a nordic way of thinking, where I believe in the beauty of simplicity.

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