Rosemary & Pear Chase

By Master Mixologist & Brand Director James Chase


Fill a 48-ounce glass jar with Seckel Pears and add Chase Vodka. Seal the jar and let it stand at room temperature for a minimum of 2 weeks and maximum of 2 months.

When the pears are ready, heat the sugar and 1 cup of water in a medium saucepan over medium-high heat, stirring until the sugar has dissolved. Add the rosemary and then remove from the heat, letting it stand for 30 minutes. Discard the rosemary and let the mixture cool completely.

Fill 12-ounce glasses halfway with ice. Add 4 tablespoons of vodka, 2 tablespoons of the syrup you’ve just made and 3 tablespoons of pear nectar to each glass then top with 1/2 a cup of sparkling water and mix. Decorate with sprigs of rosemary.

Chase Distillery, Herefordshire

This recipe is featured in our book Signature Chefs South West & Channel Islands. Click here for more information 

Ingredients for six servings:

  •  6-10 Seckel Pears
  • 200ml Chase Vodka
  • 50g Sugar
  • 12 Sprigs Fresh Rosemary (plus a few to garnish)
  • 75ml Pear Nectar
  • 200ml Sparkling Water