5 ounces champagne or sparkling wine
2 Tablespoons of pear nectar
1 Tablespoon Cointreau
Orange spiral, for garnish
Directions
Pour the nectar and Cointreau into a champagne flute. Top with champagne. Garnish with an orange spiral.
NOTE: To make the orange garnish, use a good-quality zester to slice a piece of orange zest ½ inch wide by about 6 inches long (vegetable peelers and paring knives work well too). Wrap the strip lengthwise around a cocktail stirrer; wooden spoon, or chopstick. Hold the strip in place for a minute, then slide it off.
You’ll have a beautiful orange “spiral” to garnish your cocktail.
