poire william champagne cocktail
What better way to bring in the new year than with a champagne cocktail? This one, from the 1998 January issue of Gourmet magazine features Poire William (a French pear brandy) and is elegant, easy to make (no one wants to fuss about on new year’s eve), and sure to dazzle your guests. I found the original a touch too sweet so have cut the amount of syrup per glass in the recipe below – feel free to adjust according to taste. Lift your glass and toast to 2010!
Poire William Champagne Cocktail
(adapted from Gourmet magazine)
1/4 cup sugar
1/4 cup + 4 tsp poire william liquer
2 2/3 cups chilled champagne
1 williams pear
Heat the sugar and 1/4 cup of poire william liquer over moderate heat until the sugar has dissolved (about 5 minutes). Remove from heat and leave to cool.
Line up 4 champagne glasses and spoon 1 tbsp of the cooled syrup into each. Add 1 tsp poire william to each glass, then top up with champagne and stir well.
Cut the pear lengthwise into thin slices (do this just before serving so the fruit doesn’t discolour) and add 1 slice to each cocktail.