Stone Rose

SERVINGS: makes 1 drink

When Jackson Cannon was growing up in Virginia, he would suck the nectar out of the honeysuckle flowers that grew on the long fence across from his house. This sparkling, pear-scented cocktail reminds him of that time. Leftover spiced syrup can be stirred into tea or lemonade or poured over fresh fruit.

Slideshow: Terrific Sparkling Wine Cocktails

Ice
1 ounce pear brandy
3/4 ounce rosé vermouth
3/4 ounce Spiced Honey Syrup (See Note)
1/2 ounce fresh lemon juice
Dash of Peychaud’s bitters
1 ounce chilled cava or other dry sparkling wine

Fill a cocktail shaker with ice. Add all of the remaining ingredients except the cava and shake well. Strain into a large chilled coupe and top with the cava.

Notes Spiced Honey Syrup: Wrap 1/2 cinnamon stick and 2 green cardamom pods in a kitchen towel and crush with a mallet or heavy pan. In a small saucepan, combine 1/2 cup honey with 4 ounces water. Add 1 tablespoon chopped fresh ginger and the crushed spices and simmer over moderate heat, stirring frequently, until the syrup darkens and the spices are very aromatic, about 15 minutes. Let cool, then cover and refrigerate until chilled and infused, at least 8 hours. Pour the syrup through a fine strainer into a clean jar and refrigerate for up to 2 weeks. Makes about 6 ounces.

Stone Rose

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