Champagne Cocktail with Elderflower and Pear Syrup

Photos, recipes and styling by Béatrice Peltre

Every holiday season, the French in me craves a bit of Champagne, but this time around I’d like to indulge in a fun cocktail. I infused seasonal flavors into this bubbly delight, crafting a pear simple syrup with the essence of late autumn. I then introduced St. Elder and a touch of ginger with a splash of Domaine de Canton. This delightful concoction offers a charming twist on a traditionally classic favorite. Yes, please!

Makes 6 (or 8) cocktails

3 (or 4) ounces Domaine de Canton 3 (or 4) ounces
St. Elder elderflower liqueur (or St- Germain)
9 (or 12) ounces Pear Syrup (see recipe below)
1 bottle French Champagne
1 pear, cored and sliced and drizzled with lemon juice
rosemary sprigs, for garnish

FOR THE PEAR SYRUP:
1 cup sugar
1 cup water
2 pears, peeled, cored and diced

You can prepare this for one or for as many drinks as you need.

In a cocktail shaker, add ½ ounce Domaine de Canton, ½ ounce St. Elder, ¾ ounce pear simple syrup per cocktail, and finish with ice. Stir for 7 seconds with a stirring spoon, and then pour the mixture into a cocktail glass. Once stirred, divide between the glasses. When ready to serve, top with Champagne. Decorate each glass with a slice of pear and a sprig of rosemary.

FOR THE PEAR SYRUP:
In a pot, combine the sugar, water and diced pear. Bring to a simmer and cook for 5 to 10 minutes. Strain, pressing on the pears with the back of a spoon to get as much flavor as possible in the collected liquid. Let the syrup cool completely (I suggest keeping the pears for a dessert, for example, so that nothing goes to waste). Keep the syrup in an airtight jar in the fridge. Use for cocktails, drinks or desserts.

This recipe appeared in the Winter 2024 issue as part of a larger story on L’Apèro Français.