Friday, October 19, 2012
Manresa elevates the classic fall fruit with this refreshing punch cocktail.
2 quarter-inch slices of pear
1.5 ounces Pernod d’Absinthe
Top with Champagne
• Place the 2 slices of pear into your glass with the 1.5 ounces of Pernod d’Absinthe and muddle. Fill the glass with ice and shake for 10 to 15 seconds and strain into a Champagne coup. Top off glass with Champagne and garnish with a small slice of pear.