Monday, July 5, 2021

Miss Behavin' (Death & Co. Recipe)


I'm going back to Death & Co.'s amazing champagne cocktail list because every one of their recipes is a good idea and works well with champagne.

This time I'm using Moet and Chandon champagne with two American spirits to make this champagne drink taste like ripe pears. Catoctin Creek distillery makes this awesome pear brandy that has a whiff of ripe pears because it is distilled from fermented pear juice. It also has the nose of a calvados or fruit eau de vie. Laird's Applejack 86 is just a burst of apple flavor throughout because it comes from cider. The two read as pears when you add the bread-like bubbles of real champagne and some lemon juice.

  • 3/4 oz. pear brandy (Catoctin Creak used)
  • 3/4 oz. Laird's Applejack 86
  • 3/4 oz. lemon juice
  • 1 oz. simple syrup
  • dry champagne
  • 1 anju pear slice garnish

Combine liquid ingredients except champagne with ice in a shaker. Shake and strain into a chilled champagne flute and top with champagne (take care to add it slowly because it reacts to the lemon juice and can bubble over easily.) Garnish with the anju pear slice.

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