- 1/2 ripe pear, sliced
- 1/4 ounce vanilla extract
- Bottle of Antech Blanquette de Limoux Brut sparkling wine
- 3/4 ounce Amaro Rosina
- 1/2 ounce Orasella cherry syrup (from jar of Orasella maraschino cherries)
- Orasella maraschino cherry and pear slice, to garnish
In a sturdy mixing glass, combine pear slices, vanilla extract and a splash of sparkling wine. Muddle ingredients, expressing as much pear juice as possible. Let sit for 5 minutes to macerate. Double strain into a small measuring vessel — you should have about 3/4 ounce of liquid. Muddle more pear, if desired.
Build your cocktail in a standard 8-ounce cocktail flute. Pour vanilla-pear juice, Amaro and Orasella cherry syrup into the base of the flute. To create layers of color, place the blunt end of a swizzled bar spoon into the flute so it’s just barely touching the juice at the base. Very slowly pour sparkling wine down the spoon. Let bubbles subside before gradually filling the flute.
Garnish with an Orasella cherry and pear slice. Sip and let the layers swirl, incorporating all the flavors together.
Chill Amaro, Orasella maraschino cherries and sparkling wine ahead of use.
If you don’t have a swizzled bar spoon, carefully pour the sparkling wine over the back of any small spoon inserted into the cocktail flute.
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