dangerous orbit champagne cocktail
Eben
Klemm, Pico-New York City
Adapted
by StarChefs
Yield:
10 servings
- 1
cup sugar
- 1
cup white wine
- 1
cup white port
- 1
cup water
- 1
Bosc pear, quartered
- 1
slice lemon
- 5
cinnamon sticks
- 12
allspice
- 5
star anise
- 6
cloves (optional)
- 1
vanilla bean, split (optional)
- Prosecco,
Champagne or Cava
- Pomegranate
seeds
To
prepare the cocktail: Combine all ingredients except for the
pomegranate seeds and the prosecco. Bring to a boil and then simmer
lightly for about an hour, until the mixture begins to thicken.
Strain through a food mill or sieve. Try to mash the pears through
the sieve and into the poaching liquid in order to thicken it.
You
can optionally lighten it up a little with the addition of pear
cider, to make it fruitier, or a little brandy, for some spice.
Store in the refrigerator or on ice until well chilled.
To
serve: Pour half an ounce of the pear mixture into the bottom
of a champagne flute, drop 3-5 pomegranate seeds on top and fill
with your favorite prosecco, champagne or cava.
Cocktaillier
Eben Klemm can be found mixing his innovative creations at Pico,
Chef John Villa's highly regarded, Portugese-influenced restaurant
in Manhattan.
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