Christa Thomas’ “Cardinal Rose,” a gin and Aperol cocktail infused with strawberry-rose syrup and citrus, took the top spot at this year’s 2025 Virginia Cocktail Games. Here, she shares recipes for elevating your holiday gatherings with flavors of the season.
GILDED PEAR (Cocktail)
1.5 oz Cirrus vodka
.5 oz Domain de Canton ginger liqueur
1.5 oz organic pear juice
.75 oz house-made pear syrup
.5 oz lemon
.5 oz egg white
Add all ingredients to a cocktail shaker. Dry shake (without ice) for about 20 seconds to froth the egg white. Add ice. Shake again until well chilled. Fine strain into a coupe glass rimmed with ginger sugar infused with edible gold dust. Garnish with a brûléed pear slice coated in the golden ginger sugar.
PEAR SYRUP
2 cups pears, peeled and chopped
¾ cup white sugar
¼ cup honey
1 cup water
1 tsp lemon juice
In a medium saucepan, add pears, sugar, honey, water, and lemon juice. Bring to a gentle boil over medium heat, then reduce heat to low and simmer for about 15 minutes. Using a potato masher, mash the pears down. Remove from heat and allow to cool slightly. Strain with cheesecloth or a fine mesh strainer. Store in the refrigerator.
RUBY ORCHARD (Mocktail)
1.5 oz pomegranate juice
.5 oz honey syrup
1 oz lemon juice
1.5 ounces non-alcoholic sparkling apple cider
Add all ingredients except for sparkling cider to a cocktail shaker. Add ice and shake until well-chilled. Strain into a champagne flute. Top with N/A sparkling cider. Garnish with a dehydrated apple slice.
HONEY SYRUP
Stir together two parts honey with one part hot water until combined. This creates a thinner, more pourable syrup that blends easily into cocktails.