Pear Cardamom French 75

Ingredients

Cocktail

• 1 fl oz gin
• 1 fl oz pear nectar
• ½ fl oz fresh lemon juice
• ¼ fl oz cardamom syrup, made below
• 2 fl oz chilled brut sparkling wine
• 1 cup ice, for shaking

Small-batch cardamom syrup

• ¼ cup (50 g) granulated sugar
• ¼ cup water
• 4 green cardamom pods, lightly cracked

Finish

• 2 very thin pear slices
• 1 thin strip lemon peel, about 2 inches long

Equipment

Small saucepan, shaker, fine strainer, chilled 10-fl-oz tulip flute

Allergens and ingredient notes: Alcohol; sparkling wine may contain sulfites. Check nectar and gin labels.

Measurements use US fluid ounces (1 fl oz ≈ 30 mL), tablespoons (tbsp), and teaspoons (tsp). Syrup and tea batches may make extra: use only the cocktail quantity listed. These recipes contain alcohol and are for adults 21 and over.

Step by step

1. Warm sugar, water, and cracked cardamom pods in a small saucepan just until the sugar dissolves. Remove from heat, steep 10 minutes, then strain out all pods and seeds. Cool completely. The batch makes about 3 fl oz; measure only ¼ fl oz for this drink.
2. Chill the flute in the refrigerator. Add gin, pear nectar, lemon juice, and the measured cardamom syrup to a shaker with ice. Shake for 10–12 seconds.
3. Fine-strain into the chilled flute. Slowly top with the cold sparkling wine and stir with one gentle lift. Never shake sparkling wine in a sealed shaker.
4. Fan the pear slices together on the rim and add the lemon peel. Serve immediately, while the bubbles are lively.

The Devotti twist: A restrained cardamom infusion makes pear nectar taste aromatic while dry sparkling wine keeps the finish crisp.

Make ahead and storage

Refrigerate extra cardamom syrup covered up to 3 days. Keep pear nectar refrigerated according to its label; assemble the cocktail only at serving.

Image: AI-generated recipe illustration; homemade results and presentation will vary.