Cocktail of the week: Courtyard Wine Cellar’s pear and white wine fizz – recipe

A crisp, refreshing cocktail with an autumnal twist, where dry white wine meets subtly sweet pear and zesty lemon, all balanced by a simple, aromatic sage syrup. Light, herbal and beautifully layered, this is a stylishly seasonal toast.Pear and white wine fizzServes 1For the sage syrup120g caster sugar

6 fresh sage leavesFor the drink90ml dry white wine – we use Garzón albariño, but a good sauvignon blanc will do, too30ml pear juice, or pear puree15ml fresh lemon juice

15ml sage syrup (see above and method)1 splash soda water, to finish1 sage leaf, to garnish1 thin slice fresh pear, to garnishPut the sugar and sage in a pan with 120ml cold water, put on a low heat and cook, stirring, for 10 minutes, until the sugar dissolves and the mix turns into a rich syrup. Take off the heat, leave to cool, then strain into a clean jar or bottle and seal. Label with the date, pop in the fridge and aim to use within two weeks.To build the drink, mix the wine and pear juice in a boston glass or jug, then measure in the lemon juice and syrup. Add a splash of soda water to taste, add a good handful of ice and pour into a wine glass.Garnish with the sage and pear slice, then serve.

Sai Krishna, sommelier, Courtyard Wine Cellars, London WC2