2 1/2 cups turbinado sugar (optional)
 
3-4 habaneros, sliced lengthwise to expose the interior. Scrape out seeds but leave membrane.
 
5 sprigs of rosemary, lightly bruised with a meat mallet. 
 
6 inches of ginger finely sliced.
 
2 cups pear juice (see instructions)
 
4 red pears

rosemary pear habanero
simple syrup

baby red pepper co. 2/9/16
This simple syrup requires just a bit more effort than blending sugar and water with a flavoring ingredient, but the effort of infusing pears into the equation along with the herbal bite of rosemay and heat of habanero results in a complex syrup you can use with a variety of neutral spirts. The use of turbinado is optional but the depth of flavor added is nice.
 
Combine 1 oz syrup with 2 oz grapefruit juice, 1/2 tsp lime juice, 2 oz vodka and shake vigorously with ice. Strain over one large cube into a martini glass, garnish with a small snip of leaves of rosemary from a sprig.
 
Combine 1 oz syrup with 2 oz vodka and 1 oz pear nectar, 1/2 tsp lime juice, zest of 1/4 lime and shke with ice. Garnish with a spiral of pear flesh threaded onto a sprig of rosemary partially stripped of leaves.
  1. Dice peeled pears to 1 inch dice and simmer 20 minutes in 3 cups of water, reducing to 2 cups liquid.
  2. Strain pear juice through several layers of cheese cloth in a strainer or use a jelly bag.
  3. DO NOT SQUEEZE the pears, otherwise you will have a cloudy syrup. Dissolve sugar in warm water and bring to a simmer over medium heat. Collect 2 cups of liquid (you can add additional water to top this up).
  4.  Stir in ginger slices, rosemary and habaneros and bring mixture to a simmer. Simmer 15 minutes. Do not boil as this will thicken your syrup unecessarily.
  5. Remove from heat, cover and allow to cool 30 minutes.
  6. Strain through a wire mesh sieve and bottle in sterilized bottles. Store in refrigerator up to two weeks.