The Lush Chef

You can do champagne, and then you can really class it up and do champagne cocktails for New Year's Eve.  Whether you're hosting a party and pouring cocktails all night or want to do something special for that midnight toast, this Forbidden Pear cocktail is sure to impress your guests.  It's a slight twist on Liquor.com's Forbidden Apple recipe, which is also a slight twist on a traditional champagne cocktail (sugar, bitters, champs).  Isn't almost any cocktail a twist on something classic?  Liquor.com used Calvados, which is an apple brandy, Grand Marnier and some Angostura bitters.  Instead of Calvados, I used J Pear Liqueur, which I included in a Spiced Pear Margarita for last New Year's Eve.  I absolutely love this stuff.  It's made by J Vineyards & Winery in Healdsburg, California using Bartlett pears and has hints of cinnamon, vanilla and honey — perfect for winter.  If you can't find this particular liqueur, feel free to use any kind of pear brandy, as well as your favorite aromatic bitters.  I had recently finished making a batch of aromatic bitters for my little Bitter Revenge line to give out during the holidays.  I left out the orange twist, as I wanted to taste more of the pear notes.  I can't wait to make this drink for friends and really kick off the New Year, or just find an excuse to celebrate anytime this winter.  It's a rich, slightly sweet libation that makes any special occasion feel a little more luxe.

Forbidden Pear 
Ingredients:

• 3-5 dashes of Angostura or aromatic bitters (I used my Bitter Revenge "Et Tu, Brute" house bitters)
• 1/2 oz Grand Marnier
• 1 oz pear brandy (I used J Pear Liqueur)
• 4 oz champagne (I used Moet Chandon's Imperial)
• Optional - orange twist for garnish

- Add the bitters, Grand Marnier and pear brandy into a champagne flute.
- Top with champagne.
- Optional to add the orange twist.

For New Year's Eve, I'll be in tucked away in a log cabin in Big Bear with a few of my close girl friends.  There will be plenty of champagne and good wine, and of course, a specialty cocktail to ring in the new year.  All of us love our margaritas, so I'll be making this winter version from The Kitchn that uses pear and holiday spices.  If you plan on making this libation, be sure to start preparing the simple syrup a couple of days in advance so the spices have time to steep.  For the pear brandy or eau-de-vie, I used J Pear Liqueur by J Wine Company, which the fine folks at K&L Wine Merchants highly recommended.  Here's to a new year and plenty more Lush Chef treats!

Spiced Pear Margarita
Ingredients for the spiced simple syrup:

• 1 cup sugar
• 1 cup water
• 3 whole cinnamon sticks
• 3 whole star anise
• 8 whole cloves

Ingredients for the spiced sugar:

• 1/2 cup fine granulated sugar
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves

Ingredients for the cocktail:

• 1 1/2 oz silver tequila (I used Patrón)
• 3/4 oz pear brandy (I used J Pear Liqueur)
• 1 oz fresh-squeezed lime juice
• 3/4 oz spiced syrup

To make the spiced simple syrup:
- In a small sauce pan, add all the ingredients, stir and bring to a boil.
- Lower heat to medium-low so it simmers for about 2 minutes.
- Remove from heat and let cool before transferring to a container in the fridge.
- Let the ingredients steep for 24-48 hours and strain the spices.

To prepare the garnish:
- In a small bowl, combine the sugar, cinnamon, nutmeg and cloves.
- Take a chilled coupe and lightly dip the rim in the simple syrup.
- Dip the glass in the spiced sugar and set aside.

To make the cocktail:
- In a shaker filled with ice, add all the ingredients.
- Shake and strain into your prepared glass.