I'm Elyse. Some of my most vivid and cherished memories are around a table with friends and family, and I want that for you, too.
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When I was a kid, New Year’s Eve was the hyped-up ‘adult’ holiday. Sure, I was getting apple cider and cheese, but it paled in comparison to the sparkly outfits, flowing champagne, and—most audaciously—the kissing that grown-ups were getting up to. However, once I reached the age where I could afford the sparkles, drink responsibly, and find someone consenting to kiss, I was too tired. This is the plight of the crone—and I am indeed a crone at heart.
This old-lady-trapped-in-an-aging-lady’s-body thing I have going on is why I no longer seek NYE ragers, and instead throw my lot in with small gatherings. Removing the expectations that NYE has to be wild means I can host without too much pressure. It means small plates and chill playlists and games and laughing and crumbs. I want people to walk into my apartment and immediately be greeted by good smells, a place to throw their jackets, and a glass of champagne. And for me, if we can zhuzh up that champagne by making it into a delicious cocktail, all the better. Enter my Pear & Elderflower French 75.
What Is a French 75?
A French 75 is one of my favorite classic champagne cocktails and calls for lemon juice, simple syrup, and gin. This trio is then topped with champagne, leaving you with a sweet, tart, bubbly, and boozy treat. To create something a little unique for ringing in the new year, we are adding some elderflower liqueur and substituting traditional simple syrup for a pear-flavored one. Pairing these two lends a subtle floral note to the drink that will work great with any cheeseboard or appetizers you have planned.
Something to note: While making your own simple syrup is, well, simple, adding the pear can be a little annoying. If like me, you don’t have a juicer, the way we infuse pear into the syrup is by smashing pieces to release their juice, throwing the pulp and juice in with the sugar and water, and once everything is heated through, we strain out the bits. Again, just a touch annoying in comparison to just heating sugar and water, but it’s the holidays, and there is nothing we can’t handle.
Whether you enjoy this pear and elderflower french 75 solo, with family, or with a chosen family, I hope you have a safe and enjoyable night. Cheers!
3 – 4 oz champagne, chilled (the amount will depend on the size of your glass)
Instructions
Make the pear syrup: Chop up your pears into 1″ pieces and muddle in a large glass until they have softened and released some of their juice. (I do this in stages to make sure everyone has gotten smashed.) Set aside.
Add your sugar and water to a small saucepan and stir to combine. Turn the heat onto medium and add your pear bits and juice. Stir occasionally, allowing the sugar to totally dissolve and the pear to soften even further. Use the back of your spoon to gently smoosh your pear to further release the juice.
Once the sugar has dissolved and the mixture is heated through, take off the heat and allow to sit for at least 15 minutes.
Using either a cheesecloth or a strainer, strain the simple syrup into a jar and let cool completely before storing in the refrigerator until needed. This will keep for about 2 weeks refrigerated in an airtight container, so feel free to make ahead.
Make the cocktail: To a cocktail shaker filled 3/4 of the way with ice, add the lemon juice, pear syrup, elderflower liqueur, and gin. Shake vigorously to chill and strain into a champagne flute.
Top with champagne and enjoy!
Optional garnishes include a lemon twist or slice of pear