Serves 8

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acf/block-nutrition-information

Preheat oven to 400 F (200 C). Place rimmed baking tray in oven to warm while oven preheats.

Slice pears in halves, or quarters if large, and remove stems and core. Place pears in large bowl along with honey, vinegar, and thyme. Toss to combine.

Dump pears onto warmed baking tray in a single layer. Bake until easily pierced with fork and lightly browned; this will depend on the size and firmness of the pears, between 20 and 40 minutes. Remove tray from oven and set aside to cool for 10 minutes.

Strip roasted thyme leaves off 3 stems and place in blender, discarding stems and remaining roasted thyme sprigs. Add pears to blender along with 2 Tbsp (30 mL) water, and pureu0301e until smooth. Transfer pureu0301e to pitcher and refrigerate until ready to use.

When ready to serve, stir in sparkling water or wine or combination. Divide among champagne glasses and garnish each with a slice or two of pear and a sprig of thyme.

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Pear and Thyme Fizz

Serves 5

In pitcher, muddle together fresh ginger and sage leaves. Add cranberry juice and kombucha and gently stir to combine.

Divide punch among 4 ice-filled old-fashioned glasses, using strainer if necessary. Garnish with extra sage leaves and a few cranberries.

Cranberry Sage Punch

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Serves 6

In pitcher, muddle basil leaves until bruised. Stir in agave nectar, lemon juice, yuzu juice, and vodka or water. Refrigerate for at least 1 hour and up to 6 hours.

When ready to serve, stir in club soda. Taste and adjust to taste with additional agave, yuzu, and soda. Serve in highball glasses filled with ice and garnished with additional basil.

Yuzu Basil Ricky

Serves 1

In small saucepan, stir together water, agave, rosemary, and juniper berries over medium-high heat, until simmering. Reduce heat to low and let mixture cook, uncovered, for 20 minutes, stirring occasionally. Strain syrup into heatproof container and refrigerate until chilled.

In lowball glass, add clementine juice and 1 Tbsp (15 mL) rosemary-juniper syrup. Stir to combine. Add ice, if desired, before adding sparkling water and orange bitters. Gently stir to combine. Garnish with a sprig of rosemary and a slice of clementine. Serve.

Rosemary and Clementine Sparkler

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Serves 2

In large heatproof mug, place 2 tea bags and boiling water. Set aside so tea can steep for 10 minutes. Discard tea bags and let tea cool.

In 2 tumbler glasses, divide julienned shiso and lemon and lime juices equally. With spoon, bruise shiso lightly. Fill each tumbler with ice, divide green tea and gin (if using) evenly between glasses, and stir lightly to combine. Garnish with an extra shiso leaf and serve.

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