A floral, tart, and bubbly way to ring in 2022!
For the pear syrup:
- 2 pears, I like using bartlett
- 3/4C granulated sugar
- 3/4C water
For the cocktail:
- 1/2 oz fresh lemon juice
- 1/2 oz elderflower liqueur
- 1/2 oz pear syrup
- 1 oz gin
- 3 – 4 oz champagne, chilled (the amount will depend on the size of your glass)
- 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