Ingredients
1/4 bosc pear
2 tbsp fresh lemon juice
pear schnapps (Berentzen works well)
1 bottle champagne or sparkling wine (prosecco works well)
Preparation
Peel pear, and dice into tiny 2-3mm cubes.
Soak pear cubes in a mixture of 2 tbsp lemon juice and 1/3 cup pear schnapps. Soak them about 1-2 hours in the fridge.
To assemble the drink, spoon about 1/2 tsp of cubes (approximately 10-15) of pear into the bottom of a champagne flute; too many cubes will ruin the effect. Pour about 1 oz of pear schnapps over this. Carefully fill the rest of the flute with your sparkling wine of choice (about 5 oz), leaving about 1/2 inch of “courtesy” space at the top.
