1/4 cup sugar
13 tsp French pear brandy , Poire William is recommended
2/3 cup chilled champagne
2 small Bosc pears
In a small saucepan, heat the sugar and 12 teaspoons of pear brandy for about 5 minutes until the sugar is dissolved. This will form your syrup.
Remove the pan from heat and let the syrup cool.
Spoon 1 1/2 tbsp. of the syrup into 4 champagne glasses and add 1 tsp. of pear brandy into each glass. Then pour 2/3 of the champagne evenly into each glass and stir well.
Thinly slice the pears lengthwise and add 1 slice to each cocktail.
Serve your cocktails and enjoy your drink!
Sugar: 12g
:
Calories: 48kcal
Carbohydrates: 12g
Sodium: 1mg
