To make the pear nectar and the rosemary simple syrup
6 - 10eachSeckel pearshttp://usapears.org/seckel/
4 cupsIndiana Vodka
12sprigsfresh rosemaryplus more for garnish
To make the cocktail
4tablespoons Indiana Vodka
3tablespoonsPear vodka infusion
2tablespoonsrosemary simple syrup
Quarter the pears. Place enough pears into a 48-ounce glass jar to fill the jar. Add Indiana Vodka. Seal the jar, and let it stand at room temperature 2 weeks (up to 2 months, it gets better). We like Seckel pears because they are smaller and in season, but any type will work.
Heat the ugar and 1 cup water in a medium saucepan over medium-high heat, stirring until all the sugar has dissolved. Add the rosemary to the pan and keep on heat for 10 seconds; remove the pan from the heat. Let the rosemary infuse in the syrup for 30 minutes. Discard rosemary. Let cool completely. This syrup will keep in the refrigerator for up to a month.
Fill 12-ounce collins glasses halfway with ice. Add 4 tablespoons Indiana Vodka, 2 tablespoons of the rosemary syrup, and 3 tablespoons of the vodka pear infusion to each glass. Top with 1/2 cup sparkling water. Serve garnished with rosemary sprigs.