honey pear bellini

This pear bellini is the cocktail your Thanksgiving guests have been waiting for! It’s a sparkling, honeyed pear cocktail with a splash of Cognac and gorgeous garnish of candied sage leaves.

I don’t know about you, but I’m always looking for an extra special cocktail to serve on Thanksgiving. In general, people are milling around half bored and not that interested in wasting precious stomach space on appetizers. And until the meal is served (unless it’s Champagne!), it always feels a little too early to open up wine.

So really, what better time to share a unique and delicious fall cocktail than pre-Thanksgiving feast? You have a captive audience, itching for seasonal flavors and a jump start to the holiday celebrations.

This pear bellini is just what your friends and family have been waiting for. It’s bubbly, which is the first requirement for the holidays. And it’s filled with a honeyed pear syrup and a bite of fruity Cognac. Since we're talking Thanksgiving, I encourage you to go all out with the garnish and make the crystally candied sage leaves. They’re a stunning addition to this pretty pear bellini-- and they’ll make the start of your feast so memorable. 

what is a pear bellini?

A traditional bellini is an Italian cocktail made with Prosecco and peach puree. But for this pear bellini, I make a few key changes that elevate this simple cocktail and transform it into a festive, delicious Fall drink.

1. In place of the peach puree, we use a pear sage syrup to add honeyed, herbal notes to the cocktail.
2. We use a brut traditional method sparkling wine, which adds complex toasty notes and less sugar than your average Processo.
3. Finally, we beef it up with a splash of fruity Cognac and balance it all out with fresh lemon juice.

The result is a pear bellini that is much more complex, flavorful and memorable than a basic bellini!

how to make candied sage leaves

1. Beat an egg white until light and frothy
2. Dip a sage leaf into the egg white, swirl it around, then use your fingers to gently squeeze off as much liquid as possible (too much will make the sugar coating thick and lumpy, and it will slow the drying process)
3. Lay the leaf in granulated sugar then gently toss it around to fully coat both sides
4. Place on parchment paper and repeat with remaining sage leaves
5. Loosely cover (I like to set a large piece of tupperware over the leaves to keep bugs away) and let dry until crisp and firm, about 12 hours 
6. Use the candied sage leaves once they’re firm and dry, as the leaves will begin to discolor after a few days

For the best timing, make these candied sage leaves the night before you want to make the pear bellini.

how long does honey simple syrup last?

This honey simple syrup is best consumed within 2 weeks. Store it in a covered container in the refrigerator. 

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classic champagne cocktail

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