I’m a terrible bartender. I have no idea why, but I am. So I was stumped when my pear liqueur I began last month was “done.” because I wasn’t sure what the heck to do with it. Although I love a cocktail, I don’t like strong drinks, so a pear martini was out of the question.
I checked out cocktails made with Poire William, and only found really complicated recipes that didn’t sound any good at all.
Then champagne came to mind. It’s a fabulous mixer, and bubbles are always festive and fun.
So I decided to try out the pear liqueur three ways. One with champagne, one with Amaretto (almond liqueur) and champagne, and one with Pama (pomegranate liqueur) and champagne.
The pear liqueur took on a beautiful amber color, by the way, perhaps from the cinnamon and cloves.
No recipe is really needed for these cocktails, because to me it’s all about how sweet you want the drink. My pear liqueur recipe was made with vodka. But it’s definitely more a liqueur than an infused vodka, because vodka is strong and I wanted something more flavorful and sweeter.
So for the pear and champagne fizz, I used about 1 part pear liqueur to 3 parts champagne. Prosecco would work just as well.
The champagne I used was Sofia. I happened to have a carton of the mini champagne cans that come with a straw. I love to put these out for parties year round, and I much preferred opening up a couple of these than a whole bottle of champagne in the middle of the day for testing purposes.
For the pear and Amaretto fizz, I used about equal parts of each, then topped it off with champagne. It’s just a little more amber in color.
Same for the Pama version, which not surprisingly came out a little more red.
so, the verdict? terrible. I might have waited too long on the liqueur, because there is a strong bitterness that is probably from the cinnamon and cloves. I can’t even taste the pear. So I’m going to let my husband drink this, and go back to gin and tonics for now.