At his Lower East Side Bar cocktail destination Bar Goto, Tokyo native Kenta Goto pays tribute to the beloved Japanese golden chrysanthemum flower with this amber, pear-flavored Champagne elixir.
Ingredients
- 1 oz. pear liqueur
- 3⁄4 oz. Suze
- 2 dashes pear brandy
- 1 1⁄2 oz. Champagne
- Lemon peel, to garnish
Instructions
Step 1
In a cocktail shaker filled with ice, combine the pear liqueur with the Suze and pear brandy. Cover, shake vigorously for 15 seconds, and strain into a chilled coupe. Top with the Champagne and twist the lemon peel over the top.
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