Ingredients:

  • 30 ml Chilled Pear Nectar
  • 15 ml Freshly Squeezed Lemon Juice
  • 7.5 ml Rich Simple Syrup (2:1 ratio)
  • 1 drop Pure Vanilla Extract
  • 120 ml Chilled Champagne (Brut or Extra Brut)
  • 15 ml Pomegranate Juice (unsweetened)
  • 1 pinch Edible Gold Luster Dust
  • 3-5 Fresh Pomegranate Arils
  • 1 Small Sprig of Fresh Thyme or Rosemary

Instructions:

  1. In a small mixing glass, combine the chilled pear nectar, lemon juice, rich simple syrup, and vanilla extract. If using edible gold luster dust, add a tiny pinch and stir gently until suspended.
  2. Pour the prepared fruit base mixture into the bottom of a pre-chilled Champagne flute, taking care to keep the sides of the glass clean.
  3. Tilt the glass at a 45-degree angle and slowly pour the chilled Champagne down the inner wall of the glass to maintain carbonation. Fill until approximately 3/4 full.
  4. Hold a bar spoon just above the surface of the liquid and slowly pour the pomegranate juice over the back of the spoon. The juice will sink through the Champagne to create a layered sunset effect.
  5. Drop the fresh pomegranate arils into the glass and garnish with a sprig of fresh thyme or rosemary for aromatic complexity.