A brunch must! When you make this fabulous Chia Pudding with Apricot and Pear Brandy Jam, you absolutely must hold back some of the jam for this cocktail.
- 1 oz New Deal Pear Brandy
- 1 oz apricot pear jam*
- ¾ oz lemon juice
- ½ oz simple syrup
- sparkling rosé wine
- 1 apricot wedge for garnish
Shake brandy, jam, lemon juice, and simple syrup with ice. Double strain into a small wine glass and top with sparkling rosé. Garnish with apricot and enjoy.
*If you just want to make the jam: add 8-8 chopped apricots, ⅓ cup Pear Brandy, 2 TBSP sugar, and 1 tsp lemon juice to a small saucepan set over medium-high heat. Bring to a boil, then reduce the heat to medium and cook the jam, stirring often, for about 30 minutes. If it’s getting too thick, add 3 tablespoons of water at a time to loosen it. The jam is done when the fruit is soft and breaking down slightly and you can drag a spoon through the bottom of the pan leaving a clean streak behind. Set aside to cool completely.
