Make the pear sauce first. Peel, core, and coursely chop 2 ripe pears. Cook them in a pan with sugar and ginger until soft. Cool and then puree until very smooth.
For the cocktail, pour Poire William liqueur into a champagne flute and add the pear sauce. Then add Sparkling Traminette. Garnish, if you like, with a sturdy slice of fresh pear dipped in lemon juice to prevent browning.
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