What you need:
Sugar, for coating
1-1/4 ounce pear brandy, chilled
6 dashes Peychaud’s Bitters
1/2 ounce simple syrup
5 ounces sparkling wine
What you do:
1. Mist a Champagne flute with absinthe, and roll in sugar to coat one side of the flute.
2. Into flute, add pear brandy, bitters, and simple syrup, and top with sparkling wine to fill. Serve.
More New Year’s Cocktails:
Blood Orange Ginseng Margarita
Time After Time
Pomegranate Margarita (non-alcoholic)
Hibiscus-Ginger Punch (non-alcoholic)
Photo by Natalie Williams