Cocktail of the week: pear and lavender bellini

Everyone loves a bellini, but who wants an out-of-season peach? This takes advantage of a great British fruit that is available in winter. The base keeps in the fridge for a few days, and makes enough for about 10 drinks. Serves two.

2 red william pears, cored and chopped
100g caster sugar
2-3 stalks semi-dried lavender
Champagne (or prosecco), to top

Put the pears in a saucepan with the sugar, lavender and enough water to cover. Bring to a boil, simmer for 10 minutes, then discard the lavender. Blitz the mix with a hand blender and, while it’s still hot, pass through muslin stretched over a colander.

Once cool, pour 50ml of the strained liquid into each of two flutes, top with champagne and serve.

David Wrigley, head of drinks, Tonkotsu and Anzu.

• This article was edited on 17 January 2017, to clarify that the base of the cocktail makes enough to serve 10.