Champagne Cocktail
Published December 21, 2002
- Total Time
- 5 minutes, plus 2 hours' refrigeration
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Ingredients
1 teaspoon fresh Bartlett pear, cut into ¼-inch dice and macerated in pear liqueur, to cover (Craft uses Belle de Brillet.)
5 ounces Champagne
Nutritional analysis per serving (1 servings)
4 grams carbs; 118 calories; 7 milligrams sodium; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel, seed and dice 1 pear into equal ¼-inch cubes. Place the cubes in a plastic container, and pour in enough pear liqueur to cover. Let the pear macerate in the refrigerator for 2 hours (not more, or the cubes will become oversaturated). If the pear is properly macerated, the cubes will dance in the glass.
- Step 2
When ready to serve, spoon about 1 teaspoon of macerated pear into the bottom of a Champagne flute. 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. Serve.
Private Notes