Wondering what to serve at your Christmas festivities this year? Or at your winter wedding? How about something luscious and bubbly like this gorgeous Pear Rum Blush from Maggie Battista – equal parts yummy and lovely! Photos by Heidi from White Loft Studio.

From Maggie: “Part rum punch and part sparkling cocktail, this Pear Rum Blush is refreshing and festive. The flavor is fruity with a kick, reminiscent of those amazing sherbet punches of our youth that took center stage at every holiday gathering. Omit the booze and add club soda for a fruity non-alcoholic soda.”


Pear Rum Blush
Serves 1

• 1 1/2-ounce pear juice
• 3/4-ounce dark rum
• 1-tablespoon cherry grenadine
• 1 tablespoon lemon juice
• 1 ounce Prosecco
• Pear slice and cherry for garnish (optional)

1. Pour the pear juice, rum, grenadine and lemon juice into a cocktail shaker with ice.
2. Shake until the outside of the vessel is ice cold. Pour entire contents of shaker into a highball glass.
3. Gently pour (or float) Prosecco into the glass and garnish with pear slice and cherry.


Scroll down or click here for the illustrated recipe card from Rebekka Seale.

See lots more pics of this winter signature cocktail right here.

  • Pear Rum Blush Signature Cocktail

    18 December 2012
  • 18 comments posted +add a comment SEE MORE: Inspired Ideas, Signature Cocktails

    Perfect for the holidays, Maggie Battista has created this decadent Midnight Milk Punch for us! Serve it with cookies for a midnight snack.

    From Maggie: “When eggnog cartons line grocery store shelves, I know it’s time to make my homemade version. Full of brandy, rum and whiskey, the eggnog chills in the back of the fridge, waiting for holiday visitors. I also enjoy this holiday cocktail: it’s an eggless milk punch that uses a small-batch caramel or butterscotch sauce to add instant depth. This punch can also be served warm in a teacup.”


    Midnight Milk Punch
    Serves 3

    • 1/3 cup whole milk
    • 1/3 cup heavy cream
    • 2 pinches cinnamon, plus more for garnish
    • 1 heaping tablespoon of caramel sauce
    • 1 tablespoon maple syrup
    • 1/2 teaspoon vanilla
    • 1.5 ounces brandy

    1. In a small saucepan over a medium flame, heat milk, heavy cream, cinnamon, caramel sauce, maple syrup and vanilla. Stir on and off to help dissolve the caramel. Keep on the heat for just a few minutes so you don’t scald the milk. Once the caramel is dissolved, remove the pan from the heat and let cool a few minutes.
    2. In a cocktail shaker filled with ice, add the brandy and pour over the slightly cooled milk mixture. Cover and shake, shake, shake until a bit frothy. Pour into small glasses (about 4 ounces) and add an extra pinch of cinnamon to each for garnish.


    Scroll down or click here for the illustrated recipe “card” from Rebekka Seale!

    See the full gallery here.

    18 comments posted +add a comment SEE MORE: DIY, Inspired Ideas, Signature Cocktails

    Today, Maggie Battista from Eat Boutique and Heidi Murphy from White Loft Studio are back with recipes for not one, but two signature cocktails! Both feature ginger, the perfect ingredient to warm up a chilly October evening.

    From Maggie:  “After the autumn chill sets in this month, warmth can come from any number of places: from an oversized belted wool coat, an embrace from your partner or a spicy drink. How about a spicy drink with your partner? We made fragrant, warming cocktails for both the bride and the groom using homemade ginger syrup, but Morris Kitchen in Brooklyn makes a favorite version you can purchase at Eat Boutique.”


    Ginger Bourbon Fizz
    Serves 1

    • 1 tablespoon ginger syrup (homemade or shop-bought)
    • 1 teaspoon lemon juice
    • 4-5 thyme sprigs
    • 1.5 ounce bourbon
    • ½ teaspoon honey
    • 4 ounces club soda

    In a cocktail shaker, add ice and all ingredients, except for club soda and 1 sprig of thyme. Shake the mixture a bit, then strain into a low-ball (or rocks) glass. Add a handful of ice cubes and club soda. Garnish with remaining sprig of thyme.


    Sweet Ginger Sparkler
    Serves 1

    • smoked bourbon sugar or demerara sugar
    • 1 lemon wedge
    • 1 tablespoon ginger syrup (homemade or purchased)
    • 4 ounces sparkling wine
    • 1 1-inch piece of candied ginger

    1. Spoon the sugar onto a flat plate. Run the fruit of the lemon wedge around the rim of a champagne flute. Gently dip the rim of the flute into the sugar until the entire rim is coated.
    2. In the sugared champagne flute, gently pour the ginger syrup (careful not to touch the sugar). Top with sparkling wine. Garnish with candied ginger, either on a stick or dropped into the glass.


    Scroll down or click here for the darling illustrated recipe “card” from Rebekka Seale!

    See the full gallery here.

  • Ginger Bourbon Fizz & Sweet Ginger Sparkler

    23 October 2012
  • 16 comments posted +add a comment SEE MORE: DIY, Inspired Ideas, Signature Cocktails