Seasons are funny in LA. They’re especially bewildering after having spent nearly two decades on the east coast where time is very much marked by the changing temperatures, and periodic closet rotations. I used to know what time of year it was based on my boot and puffy coat accessibility!
During my first year here, I lived in a summery vortex where I didn’t ever know what month it was (let alone what day – one of the pitfalls of being a freelancer with odd working hours). But after a year or so in, I started to notice the subtle changes of the Southern California seasons…
…the slight shift in lighting, the cool mornings and cooler drop in temps around dusk, and the occasional scent of wood smoke – from outdoor fire pits, of course! As a recipe creator I was especially relieved that my seasonal cravings started coming back – red wine and brown spirits in the winter, floral and aromatic in the spring…
As a resident “Masters of Mate” – cocktail recipe creator for Argentine Yerba Mate – I like to think seasonally. Fall has always been one of my favorite seasons to create recipes for. While this Spritz could essentially be drunk all year round, it has a decidedly autumnal twist. I love the heady combination of gin, pear and rosemary. The simple syrup infused with Argentine Yerba Mate adds tea tannins, earthy notes and a little zing.
I may no longer need to bundle up quite as much as I used to come November, but I’m welcoming fall this year with a pear spritz in hand and an extra thick poncho to wear around those autumnal bonfires.
Buenos Aires Spritz
1 oz Gin
1 1/2 oz Organic Pear Juice
1/2 oz Argentine Yerba Mate Tea Syrup*
Garnish – sprig of rosemary
Shake gin, pear juice and syrup over ice until chilled. Strain into an ice-filled glass. Top with sparkling wine. Garnish with rosemary sprig.
* Steep one cup of Argentine Yerba Mate and strain. Add steeped Yerba Mate liquid to a small saucepan with one cup sugar. At medium-high heat, whisk until sugar dissolves. Remove from heat, and cool to room temperature, about 30 minutes. Store in an airtight container in refrigerator up to 2 months.
This post was sponsored by National Institute for Argentine Yerba Mate
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