Welcome guests at your next dinner party with this warming winter cocktail.

Recipe: Lucy Corry  Photo and styling: Carolyn Robertson

Omit the gin and use sparkling water (or Wai Manuka) instead of prosecco for a non-alcoholic alternative.

INGREDIENTS

2 x 410g cans pear quarters in juice
¼ cup runny honey
freshly squeezed juice of 1 lemon
180ml gin
1 bottle prosecco or sparkling wine

METHOD

Drain the pears, reserving 125ml juice (save the rest for smoothies). Using a stick blender or small food processor, whiz the pears to a purée.

Add the reserved juice, honey and a tablespoon of lemon juice. Whiz to combine, then taste — add more lemon juice if desired. Set aside (this stage can be done in advance).

To make the drinks, pour 75ml of the pear purée into six champagne flutes. Add 30ml gin to each flute. Half-fill with prosecco, then stir gently. Top with more prosecco and serve.

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