6 oz Cognac
6 oz Ginger liqueur, King's Ginger
6 oz Pear puree (roasted; see note)
18 oz Prosecco (dry, fruity)

Combine everything but the Prosecco in a pitcher and chill. When ready to serve, pour over an ice block in a punch bowl and add chilled Prosecco to top. Garnish with lemon wheels, pear slices, star anise, and cinnamon sticks.


"To make the roasted pear purée: Preheat oven to 350 degrees F. Peel, halve and core 5 ripe pears (Carlson uses Bartlett and Anjou, but any variety will work as long as they’re ripe). Arrange in a roasting pan with 4 tablespoons of demerara sugar, 4 ounces of brandy or Cognac, 6 cinnamon sticks, 8 star anise and 12 cloves. Cut 1 vanilla bean lengthwise; scrape out the seeds and add them to the roasting pan along with the pod. Roast for 30 minutes. Remove the spices and vanilla bean pod, then purée the pears and liquid in a blender or food processor."

Cocktail summary
Created by
Anne Carlson, In Fine Spirits Lounge, Chicago, IL.
Is an
authentic recipe
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