•1 cup Pear Juice
•3 Whole Cloves
•1 Whole Cinnamon Stick
•1 Bottle of Champagne or Prosecco, Chilled
•1 Pear for Dehydrated Pear Chips
• Garnish: Pear Chip
For dehydrated pear chip: Preheat oven to 225° F. Cut pear into thin slices lengthwise. Place on a lined baking sheet. Bake for 2-2.5 hours, flipping over slices halfway through. Remove from oven and allow to come to room temperature. Store in an airtight container.
For spiced pear juice: In a small saucepan, add pear juice, cloves, and cinnamon stick on medium high to start releasing spices. Once small bubbles form on sides, remove from the heat. Place in a container covered and refrigerate overnight.
For spiced pear mimosas: In a champagne flute, pour 1 oz. of spiced pear juice and 4 oz. of champagne. Cut a small vertical slit in a pear chip and place on the rim of the glass to garnish.
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