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craft cocktail

Matthew MacCartney, Craft-New York City
Adapted by StarChefs

Yield: 1 cocktail

  • 1 teaspoon fresh Bartlett pears, cut into ¼-inch dice and macerated in pear liquor
  • Pear liquor (Belle de Brillet; alternately, an Italian Prosecco or a German Sekt)
  • 5 ounces Champagne (Jacquesson, Brut Perfection, NV or Dizy)

To prepare the cocktail: Peel, seed, and dice one pear into equal ¼-inch squares. Place the cubes in a plastic container and pour in enough pear liquor to just cover the cubes. Let the pears macerate (see note) in the refrigerator for 2 hours but not more - they will become over saturated and will stay at the bottom of the glass. If the pears are properly macerated, they will dance in the glass.

To serve: Spoon approximately one teaspoon of macerated pear into the bottom of the Champagne flute. If more pear is used, it will overpower the taste of the Champagne. Also, be careful to pour out any extra liqueur before spooning the diced pear into the flute.

Pour Champagne into the flute (the Riedel Restaurant Series is recommended - it has more of a wine glass shape) very slowly, as it tends to bubble up even more in reaction to the pears. Serve.

Note: To macerate is to soften or soak by soaking in liquid

Cocktaillier Matthew MacCartney whips up this cocktail at Craft, Tom Colicchio's latest restaurant where you can literally craft your own meals from a list of meat, vegetables, and other ingredients.

 

 
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