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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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