This is my absolute favorite champagne cocktail, perfect for a winters evening, or any romantic evening for that matter! It's extremely fresh and really pretty as well! For an extra bit of flavor, rim the glass with lemon juice and mojito sugar! Mojito sugar is a wonderful sugar flavored with lime and mint. The spiciness of the mint and the tanginess of the lime is a perfect perfect contrast for the fresh pear. Also, don't forget the delicious combination of pear and chocolate. You can rim the champagne glass with dark chocolate, it's easy. Just melt some very good semi sweet chocolate in a double boiler and pour the melted chocolate into a saucer. Then , dip the rim, it's that easy. Practice a few times and soon you will have no drips! You could also drizzle the melted chocolate in pretty patterns all around the glass. Your guests will love it! You could also do a variation on this theme by dipping the piece of pear in the melted chocolate, then the granulated sugar and then into the freezer for chilling! I love to use a saucer champagne glass for this cocktail, somehow they just look more glamourous! If you don't have saucer champagne glasses, a flute champagne will do but it won't be quite as pretty. I'd almost rather see you use a martini glass and you never have to apologize.....just have fun!

To create this pretty cocktail you'll need:

One ounce of pear eau de vie , very well chilled- Eau De Vie made from any fruit is a clear and colorless brandy that is imbued with an extraordinarily rich and fruity flavor.

4 to 5 ounces of champagne, also very well chilled. You don't need to use very expensive champagne for this, an inexpensive champagne will definitely do well. Even a Cava, that wonderfully Spanish, sparkling wine will be good in this cocktail although you will want to omit the granulated sugar if you use a Cava because it is sweeter.

A thinly sliced then frozen pear wedge that's been dipped in sugar

Pour the eau de vie into the glass and top off with the champagne. Garnish with the frozen pear wedge.