Holiday Drink Recipes from Imbibe Magazine

Belle de Jour
From the Nov/Dec 07 Issue of Imbibe
1/2 oz. VSOP brandy
1/2 oz. Bénédictine
1/2 oz. grenadine
1/2 oz. lemon juice, fresh-squeezed
3 oz. champagne or sparkling wine, chilled
Ice
Tools: shaker, strainer
Glass: champagne
Garnish: lemon twist

Shake ingredients briefly with ice. Strain into a glass. Top with chilled champagne. Garnish.

Champagne  Pear
From the Nov/Dec 07 Issue of Imbibe
1/2 oz. pear brandy
4-5 oz. Champagne or sparkling wine
Glass: Flute
Garnish: fresh pear

Pour brandy into a chilled glass and top with champagne.

  
Ruby Sparkler
From the Nov/Dec 06 Issue of Imbibe
1/4 ripe pear
1 cube crystallized ginger, roughly chopped
3 oz. cranberry juice
Sparkling pear cider
Ice
Tools: muddler, shaker, strainer
Glass: flute

Muddle pear cubes and ginger. Add cranberry juice and shake vigorously with ice. Strain in glass, filling two-thirds full, then top with cider.