This recipe is adapted from Ryan Magarian, the Seattle-based cocktail consultant behind Liquid Kitchen (www.kathycasey.com/liquid_kitchen). This autumn cocktail, with its palate-enlivening bubbles, is light enough not to overwhelm the delicate meat in Roast Turkey with Bacon and Applejack Gravy . The subtly sweet pear flavor echoes the presence of fall fruit in the gravy. For expert advice on pairing cocktails with food, click here.
Recipe information
Yield
Serves 1
Ingredients
1
ounce pear brandy, preferably Clear Creek (www.clearcreekdistillery.com)
1
/2 ounce fresh lemon juice
1
/2 ounce simple syrup
4
ounces brut Champagne
Fee Brothers Peach Bitters (optional)
Slice of dried pear, for garnish (optional)
Need to make a substitution?
Preparation
In cocktail shaker filled with ice, add brandy, lemon juice, and simple syrup. Shake vigorously for about 6 seconds, then strain into champagne flute and add Champagne. Top with two dashes bitters. Spear dried pear with toothpick and rest on rim of glass.