Vanilla bean champagne cocktail
Ingredients
- 1 cup sugar
- 1 cup of water
- 1 vanilla bean
- 1 bosc pear ripe and gently peeled and cut in half lengthwise
- ¼ teaspoon salt
- cinnamon stick
- Bottle of champagne and champagne flutes
Instructions
To make the simple syrup
- In a saucepan combine the sugar and water. Heat over medium heat, and stir until combined. Add the vanilla bean and cinnamon stick and bring to a boil. Add the pear and reduce heat to low and simmer until the liquid has reduced a little and the pear is soft, but not turned to mush. This will take about 15-20 minutes. Remove from the heat and let cool about 10 minutes. Carefully remove the pear (DO NOT THROW AWAY - put in container in fridge for garnish or to eat or...see my tip below) and pour the simple syrup in a mason jar and store in the fridge. This will last a few weeks in the fridge.
To make your cocktail
- When ready for your cocktail, spoon ½ tablespoon of the vanilla bean syrup into a champagne flute and pour chilled champagne on top. It might need to be stirred a tiny bit. Then simply garnish with a poached pear slice, or with a fresh pear slice, or no garnish at all...just drink up!