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 fizz Serves 1 For the sage syrup 120g caster sugar 6 fresh sage leaves"

"Put 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"

The recipe produces a pear and white wine fizz that serves one. Sage syrup is made from 120g caster sugar, six fresh sage leaves and 120ml cold water, simmered gently for 10 minutes, cooled, strained and refrigerated for up to two weeks. The drink combines 90ml dry white wine, 30ml pear juice or puree, 15ml fresh lemon juice and 15ml sage syrup, topped with a splash of soda. Build over ice, pour into a wine glass and garnish with a sage leaf and a thin slice of fresh pear.

Read at www.theguardian.com