I think the opportunities for me to head into Denver proper have quadrupled since I moved further south. Murphy? Is that you? As a result I’m even pickier about events I’ll attend; factoring in a 2 hour round trip drive will do that! So, when the folks at the Thirsty Lion Gastropub invited me to come and sample some of their offerings I was intrigued. They are one of several restaurants that have located in Denver’s Union Station which has been renovated in the past 2 years and is an absolutely gorgeous space. I had recently met a friend visiting in town at the hotel bar but we had not ventured into any of the restaurants and this one caught my eye so I was happy for an excuse to visit again.
The truth is I was not hungry enough for a meal; my schedule that day had also included a lunch date in Cherry Creek so I was happy with a simple appetizer and a cocktail. They carry seasonal menu choices and this cocktail was part of their Fall Fresh Sheet but they also have a nice Happy Hour menu that I need to go back and peruse more closely. This day I settled on the Oven Baked Soft Pretzel. It’s baked in a brick oven and is served with an amber ale fondue dipping sauce and it was perfect. I was honestly more interested in trying this cocktail that combines pomegranate juice and pear puree. Topped with some Prosecco and it maybe should have been called The Barbara!
I know it sounds crazy but for a number of years I simply did not associate pears with fall/early winter like we do apples. I think I must have put them into the summer fruit category which meant I seldom used them…I imagine they were not too prolific in the summer when I was looking for them at the market! Since being schooled as to their actual season I anxiously await their return to stores each fall. Pear season begins when Bartlett pears start arriving in late summer and they are soon followed by Bosc and Comice which are in season in the fall through winter. What better way to enjoy this flavorful treat than combined with seasonal pomegranate in the form of an adult beverage? It’s light and filled with a great fruit flavor and the Prosecco holds the sweetness at bay. Not to be ignored, I also think it’s just beautiful; perfect for a holiday offering. If you’re coming to my home for Thanksgiving; yes, these will be on the menu!
Pear Pomegranate Cooler
- 1 ounce Vodka (The restaurant called for Pear Vodka but I don't think it necessary)
- 3/4 oz pear puree
- 3/4 ounce simple syrup
- 1 ounce pomegranate juice
- 1 ounce Prosecco
- 1 pear slice for garnish
- Combine vodka, pear puree, simple syrup and POM juice in a shaker over ice. Shake 10 to 12 times. Pour into a 12 ounce Collins glass over new ice. Float the Prosecco over the drink. Garnish with a pear slice and a straw.
For pear puree, simply slice a pear and discard core and stem and blend until smooth.