1 ounce Grey Goose La Poire
½ ounce Meyer lemon juice syrup
½ ounce Asian pears cubes (¼-inch dice)
Pinch of Asian pears
Pinch of crystallized ginger cubes
2 Turbinado sugar
Combine vodka, Meyer lemon juice, pear syrup, Asian pear, crystallized ginger, and sugar cubes in a Boston shaker. Muddle all ingredients until they freely combine, then roll back and forth to insure infusion. Pour half of the contents in your shaker into a footless champagne flute, and top with a fine quality Moscato d'Asti, making sure to leave room for the final contents of your shaker tin. Finally, garnish with a sprig of fresh spearmint and a bit more crystallized ginger.