MacCartney, Craft-New York City
teaspoon fresh Bartlett pears, cut into ¼-inch dice and
macerated in pear liquor
liquor (Belle de Brillet; alternately, an Italian Prosecco or
a German Sekt)
ounces Champagne (Jacquesson, Brut Perfection, NV or Dizy)
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.
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.
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.
To macerate is to soften or soak by soaking in liquid
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.