Fresh pear puree lends fall flavor to this bubbly blend of gin, elderflower liqueur and Champagne by bartender Chris Chamberlain.
- 1 1/2 ounces Bluecoat American Dry gin
- 1/2 ounce St-Germain
- 3/4 ounce lemon juice
- 3/4 ounce simple syrup
- 1 barspoon fresh pear puree
- Garnish: 1 pear slice
Add all ingredients except Champagne to an ice-filled shaker and shake vigorously.
Double-strain into a 5.5-ounce coupe.
Top with a splash of Champagne and garnish with a fresh slice of pear.