1/4 of a ripe pear, cut into pieces
1/2 oz. honey syrup
1/4 oz. freshly squeezed lemon juice
1/2 oz. Navan (vanilla cognac)
1/2 oz. Light Rum
2 oz. Champagne
In the bottom of a shaker, muddle the pear in the honey syrup and lemon juice. Add the Navan, rum and stir briefly with ice. Strain into a chilled champagne flute or martini glass and finish with Champagne. Garnish with a couple slices of pear.
Honey Syrup
In a small saucepan add equal parts of honey and water, bring to a simmer until the honey has melted into the water then allow to cool.
2 parts light rum
1 part apple cider
1 part Benedictine or Orange liqueur
1/2 part maple syrup
1/2 part fresh lemon juice
Combine ingredients in a shaker (or punch bowl if preparing a large batch). Add ice when ready to serve, and stir well then pour into high ball or wine glasses. Garnish with a cinnamon stick. Can be made ahead.
from Inspired Taste
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