Ingredients:

  • 120 ml pear nectar
  • 100 g honey
  • 1 cinnamon stick
  • 45 ml London Dry Gin
  • 15 ml Elderflower Liqueur
  • 22 ml fresh lemon juice
  • 15 ml prepared pear-honey syrup
  • 90 ml chilled Brut Champagne
  • 1 pinch edible gold luster dust
  • 1 long lemon twist
  • 1 slice fresh Bosc pear

Instructions:

  1. Prepare the Syrup Infusion: In a small saucepan over low heat, combine 120ml pear nectar and 100g honey. Stir until the honey is fully dissolved. Remove from heat, add the cinnamon stick, and let it cool completely.
  2. Chill and Shake the Base: Add the gin, elderflower liqueur, lemon juice, 15ml of the cooled pear syrup, and a pinch of gold luster dust into a cocktail shaker filled with ice. Shake vigorously for 10–15 seconds until the shaker is frosty.
  3. The Double-Strain and Top: Double-strain the mixture through a Hawthorne strainer and a fine-mesh strainer into a chilled Champagne flute. Top slowly with 90ml of chilled Brut Champagne.
  4. Express and Garnish: Twist the lemon peel over the glass to express the aromatic oils, then drop it into the drink. Garnish with a thin slice of fresh Bosc pear.