Mixologist Justin Beam of Craft – Dallas, TX
Yield: 1 cocktail
* 1 ounce Grey Goose La Poire
* 1/2 ounce Meyer lemon juice
* 1/2 ounce Asian pear syrup
* Pinch of Asian pear cubes (1/4-inch dice)
* Pinch of crystallized ginger
* 2 Turbinado sugar cubes
* Moscato d’Asti
* Fresh spearmint
Combine vodka, Meyer lemon juice, pear syrup, Asian pear, crystallized ginger, and sugar cubes in a Boston shaker. Muddle all ingredients until they freely combine, then roll back and forth to insure infusion. Pour half of the contents in your shaker into a footless champagne flute, and top with a fine quality Moscato d’Asti, making sure to leave room for the final contents of your shaker tin. Finally, garnish with a sprig of fresh spearmint and a bit more crystallized ginger.