Champagne Cocktail

1. 1

   Peel, seed and dice 1 pear into equal 1/4-inch cubes.

2. 2

   Place the cubes in a plastic container, and pour in enough pear liqueur to cover.

3. 3

   Let the pear macerate in the refrigerator for 2 hours (not more, or the cubes will become oversaturated).

4. 4

   If the pear is properly macerated, the cubes will dance in the glass.

5. 5

   When ready to serve, spoon about 1 teaspoon of macerated pear into the bottom of a Champagne flute.

6. 6

   Pour Champagne slowly into the flute (Craft uses a Riedel Restaurant Series glass, with more of a wineglass shape), because it tends to bubble up in reaction to the pears.

7. 7

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.