In the ghoulish Halloween spirit, the two pear balls garnishing each drink are studded with currants so they resemble eyeballs.
Plus: Ultimate Cocktail Guide
2 ripe Bartlett pears
1 tablespoon dried currants
1/2 cup pear nectar
One 750-ml bottle Champagne or other sparkling white wine
How to Make It
Fill a medium bowl with water and squeeze the lemon half into it. Peel the pears and add them to the lemon water. Using a small melon baller, scoop out balls from each pear; return the balls to the lemon water. You will need 16 pear balls. Using a toothpick, make a small hole in each pear ball and tuck a currant into each hole.
Pour 1 tablespoon of the pear nectar into each of 8 Champagne flutes. Fill the flutes with Champagne. Spear 2 pear "eyeballs" on a toothpick, put in each flute and serve at once.
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