Ryan Magarian’s autumn-based cocktail calls for pear brandy and dry Champagne, two flavors that will enhance your palate during dinner. The drink is light enough not to overwhelm the meal, but sweet enough (thanks to the pear brandy) to complement fall fruit flavors that are present in most side dishes, especially apple-spiked gravy.
1 ounce pear brandy, such as Clear Creek (www.clearcreekdistillery.com)
½ ounce fresh lemon juice
½ ounce simple syrup
4 ounces brut Champagne
Peach bitters, such as Fee Brothers (optional)
Slice of dried pear, for garnish (optional)
In cocktail shaker filled with ice, add brandy, lemon juice, and simple syrup.
Shake vigorously for about 6 seconds, then strain into flute and add Champagne.
Top with two dashes bitters.
Spear dried pear with toothpick and rest on rim of glass.