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

Pear nectar

Grand Marnier

Proseco

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!