Lucy Rose Turnbull and Emma Cantlay founded The Seasonal Supper Club to host communal gatherings over home-cooked meals, with menus prepared in line with the season's best produce.
The duo, based in London, relish the turning of the year. As the nights draw in, it is a time to light candles, harvest mellow produce, and bring together loved ones around the table. Hosting does not have to be about extravagance, they note, rather impactful simplicity.
This, then, is the perfect time to make The Seasonal Supper Club’s spiced pear spritz. “Pears are abundant this time of year and of course it wouldn’t be the festive period without a generous serving of spices,” they say. Vermouth makes a perfect pairing for the delicate, aromatic pear in the cocktail. “It is a light and refreshing cocktail, especially great when festive menus can be quite heavy.”
This spritz is garnished with a honey-brushed sprig of rosemary, dusted with granulated sugar to create a snowy branch, along with a single star anise in each glass.
Spiced Pear & Vermouth Spritz
This cocktail makes the most out of pears while they’re at their best, leaving beautifully poached pears that can be kept in the fridge. Any leftover syrup is a delicious supplement to morning porridge, or can be used in a simple dessert with meringues and softly whipped cream.
For the poached pears:
Ingredients
300g caster sugar
6 medium hard pears
1L water
3 cinnamon sticks
2 star anise
3 bay leaves
3 cardamom pods
3 black peppercorns
Method
1. In a large saucepan combine the water, sugar and spices. Place on a medium heat and bring to a gentle simmer.
2. Peel the pears from top to bottom, then place into the syrup, making sure they’re submerged. Gently cook until the pears soften. 15-20 minutes.
3. Remove from the syrup and leave to cool in a bowl
4. Increase the heat on the syrup till it’s simmering.
5. Reduce for 10-15 minutes until it coats the back of a spoon.
6. Leave to cool, then cover the pears with the cooled syrup.
7. They will keep for up to five days in an airtight container in the fridge. The remaining syrup can be kept for up to two weeks in a sterilised glass bottle.
For the spritz:
25ml white vermouth
25ml spiced pear syrup
Soda water, to top
Ice to fill the glass
Rosemary sprig for garnish
Honey and granulated sugar to brush and coat
1 star anise per glass
Method
1. Prepare the garnish by trimming the rosemary sprigs to rest over the rim of your glasses.
2. Brush each sprig with honey, then dip into granulated sugar.
3. Fill each glass with ice, add the pear syrup and vermouth, stir then top with soda water.
4. Garnish with rosemary sprig and star anise.
Lydia wears the TOAST Abstract Hand Embroidered Gilet, and Taro Stripe Cotton Poplin Shirt. The Romanian Horezu Bowl, Casa de Folklore Horezu Serving Plate, Bolivian Wine Glasses Set, Stonewashed Cutlery Set, and Raffia Placemat also feature.
Words by Lauren Sneade.
Photography by Arianne Obi.
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