When planning my Thanksgiving menu, one of the first things I do is choose a signature cocktail to serve with hors d’oeuvres. This year, I’m turning to an old standby: Pear Mimosas. This happens to be one of my favorite holiday libations, and I make them frequently for Thanksgiving and Christmas festivities. It’s a refreshing twist on the traditional mimosa and it’s enjoyable any time of day—anyone who limits mimosas to brunch is a cretin.
1/2 cup granulated sugar
1 Tbsp ground cinnamon
1. Before concocting your drink, stir the sugar and cinnamon together in a wide-mouthed shallow bowl. Pour a small portion, about 1/8-cup, of pear nectar in another wide-mouthed shallow bowl. Dip the rims of the champagne flutes you are planning to use in the pear nectar, then into the cinnamon-sugar. Set the rim-coated glasses aside to dry. This step can be done a few hours in advance.
2. To make the cocktail, pour a splash of Grand Marnier, about 1/4-ounce, into each champagne flute. Next, pour about 2-ounces of pear nectar into each champagne flute. Finally, top the mixture with an equal amount of Prosecco.
Make as many as you want! No judgement here!