Thyme for a Pear Gin Fizz

What time is it? Thyme for a Pear Gin Fizz! All dad jokes aside, this recipe is simple and delicious. It is the perfect addition to roasted vegetables in the fall, winter or spring.

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Thyme for a Pear Gin Fizz cocktail is pretty similar to another cocktail I made, Elderflower, Pear and Thyme Martini. You could also use that cocktail for this recipe, however I wanted to change it up a bit for this one. I loved the Pear and Thyme syrup and wanted to figure out a couple ways to use it. Plus, when I make a simple syrup I love to use it in different ways. It is like repurposing leftovers. Make it fun, make it unique.

For this Thyme for a Pear Gin Fizz cocktail I knew I wanted the Pear and Thyme Syrup. I also knew that I wanted it to be lighter. The Brown Butter Vinaigrette in Brown Butter Vinaigrette and Roasted Vegetables brings heft. While full flavor could cut through the vinaigrette, too much can be overwhelming. So I felt like a lighter cocktail would work better with the food pairing. The addition of soda water helped lighten the cocktail in a perfect way. Plus anything with carbonation will help cleanse the palate, which frankly with that much umami is a necessity.

Easy enough for a weeknight meal, but impressive enough to serve at a party. Be sure to give this Brown Butter Vinaigrette and Roasted Vegetables and Thyme for a Pear Gin Fizz pairing a try!

Thyme for a Pear Gin Fizz Recipe Notes and Substitutions

Gin– I chose gin for this cocktail because I wanted that extra herbal element from the juniper. Juniper’s earthiness works so well with roasted cauliflower and cabbage. The juniper brings an herbal element to these roasted vegetables to add a layer to the pairing. If you do not like gin, do not have gin or just don’t want to use it, vodka will work. However, I like gin better for this pairing

Pear and Thyme Syrup– I made this syrup in my other post, the Elderflower, Pear and Thyme Martini. It is so easy to make and seriously delicious! I highly recommend making this. If you would prefer you can use a thyme simple syrup instead and then add a little pear juice. However, this syrup is absolutely worth it to make. Plus it is only 2 ingredients, thyme and pear juice.

Lemon– Don’t substitute lime. I like fresh lemon, but if you want to use pre-squeezed kind, by all means go ahead. You could use a little apple cider vinegar in place of lemon. Using vinegar instead of lemon will mimic a cocktail shrub, and will work well.

Soda Water– Use whatever brand you have, like or is on sale. Use plain soda water for this. If you must use a flavored one, use lemon. Interestingly grapefruit would also work, but plain would be preferred. If you use a flavored soda water you may want to reduce the syrup a bit, but that will depend on how sweet the seltzer tastes. As a note, swapping in a flavored seltzer water will impact the food pairing so it may no longer work or work as well.

Why this Pairing Works

This pairing works in so many ways, it is incredible! First the pear and thyme syrup. This could not be a more perfect addition to something with roasted vegetables and brown butter. Thyme is a classic herb in roasted dishes because it is hearty enough to stand up to deep flavors. Furthermore, thyme’s herbal earthiness complements anything roasted so well by adding base bitterness. This bitterness is not overbearing, but adds layers of flavor and actually helps other flavors pop. The pear in the syrup adds a depth that matches the food bite. First the sweetness of pear makes everything pop. Second, the rustic flavor of pear plays off the browned butter and roasted vegetables. While pears are very sweet, there is a slight dirt like quality from the skin that marries with the roasted cabbage and cauliflower.

While the pear and thyme deepen the flavor profile of the cocktail and match the depth of the Brown Butter Vinaigrette with Roasted Vegetables, the lemon and the soda water freshen everything up. With this kind of depth of flavor from the food you need sweetness and acidity. The sweetness is covered by a couple ingredients: the carrots, tomatoes and pear. Similarly, the lemon, vinegar and carbonation bring the acidity. The extra lemon in the drink helps cut through the fat of the vinaigrette and the roasted vegetables. Then the carbonation comes in, cleans the palate and lightens everything up. The lemon and carbonation make it so you can keep going back to the food even through the richness.

Finally, the lemon truly compliments all the flavors of the drink and the food bite. Lime is ok, but lemon is better. The higher acidity as well as the floral aspects of lemon match the food perfectly. I always add lemon zest to my roasted cauliflower and cabbage. The lemon oils from the zest adds a pop of freshness to cut through the butter and olive oil. Lemon adds the needed balance in the overall profile. Some pairings work because the food mimics the drink. This one works because the drink compliments the food. Each bring something the other lacks. Give this Brown Butter Vinaigrette and Roasted Vegetables with the Thyme for a Pear Gin Fizz pairing a try, it will make for a truly enjoyable evening.