“Everyone loves something sparkly for the holidays,” says Chelsea Gregoire, owner and consultant at Drinkable Genius. “And by adding absinthe—which is higher proof and packed with warm flavors—even the least fancy glass of bubbly feels special. Whatever bubbly you have on hand works: Champagne, Prosecco, cava…any of these will bring the party and leave whoever you’re toasting feeling wonderful.” Pear juice, available at most grocery stores, adds a sweetness and subtle fruitiness that balances this drink nicely.
Recipe information
Yield
Makes 1
Ingredients
Oleo-saccharum
Cocktail
Preparation
Oleo-saccharum
Step 1
Using a vegetable peeler, remove zest from lemons, avoiding white pith. (Any pith on the peel can be scraped off with the dull edge of a paring knife.) Place peels in an airtight container and pour sugar over; save fruit for another use. Cover and shake to coat peels. Let sit at room temperature in a dark place 24 hours. Add 1 cup room-temperature water and stir until sugar is dissolved; discard zest.
Cocktail
Step 2
Mix sugar and cinnamon in a small bowl and pour onto a small plate. Rub lemon slice over a small section along side of a 5–6 oz. Champagne flute, then dip section in cinnamon sugar.
Step 3
Combine pear juice, absinthe, bitters, and ¾ oz. oleo-saccharum in a cocktail shaker filled with ice and shake until outside of shaker is frosty, about 30 seconds. Double-strain into prepared glass. Top off with sparkling wine.
