Eau de vie, generally poured as an after-dinner digestif, is challenging in cocktails. But as used here, it makes a cocktail that would be wonderful served earlier, perhaps even as a replacement for the mimosa at brunch.
Neyah White, of Nopa in San Francisco, named the drink after a Belgian producer of saison farmhouse ales that have pear and yeasty notes, as this cocktail does. It works best with champagne rather than other sparkling wines.
- 3/4 ounce pear eau de vie
- 3/4 ounce Licor 43 or Tuaca
- 1/2 ounce freshly squeezed lemon juice
- 3 ounces dry champagne
Fill a cocktail shaker halfway full with ice. Add the eau de vie, Licor 43 or Tuaca, and lemon juice. Shake vigorously for 30 seconds, then strain into a champagne flute. Top with the champagne.
Adapted from Neyah White, bar manager at Nopa in San Francisco.
Tested by Bonnie S. Benwick.
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