Best Pear Champagne Cocktail Recipes

PEAR & CRANBERRY CHAMPAGNE COCKTAILS

Steps:

• To prepare fruit compote/reduction, preheat oven to 400 degrees F (204 C) and add cranberries, pear, orange zest, water, and maple syrup to small baking dish. Toss to combine.
• Bake for 20-22 minutes or until the fruit is bubbly and most of the cranberries have burst. Transfer mixture to a food processor or small blender and blend/mix on high until a compote consistency is reached. If needed, add more water to thin (see photo).
• Taste and adjust flavor as needed, adding more orange zest for citrusy flavor or maple syrup for sweetness (I added a little more of both).
• To remove any residual pulp and give the puree a smoother texture, work through a fine mesh strainer/sieve and into a serving container/jar. This is an optional step that makes the cocktail easier to mix.
• Transfer the compote to the refrigerator to chill - about 30 minutes to 1 hour or until cool to the touch.
• To serve, add about 2 Tbsp of the compote into each serving glass (champagne flutes are ideal). Top with a bit of champagne. Then use a spoon or stirrer to blend the two together. This will help the fruit mix with the champagne more seamlessly.
• Top with more champagne until the flutes or glasses are 3/4 full. Enjoy immediately! You will likely have leftover compote, which will keep for 1-2 weeks in the refrigerator.

CHAMPAGNE WITH PEAR LIQUEUR

Steps:

• Pour 1 tablespoon of pear liqueur in each of 6 glasses. Top each glass with Champagne.
• Garnish with a pear slice or drop the pear slice gently into the glass.

PEAR CHAMPAGNE COCKTAIL

Steps:

• Pour eau-de-vie into a Champagne flute and swirl around to coat inside of glass. Top off with Champagne.