Sparkling Pear Sangria

Sangria is one of my favorite cocktails to serve at a party.  It can be made ahead of time, in large batches, and everyone loves it.  Plus, there are endless variations out there.  White wine sangria made with peaches is one of my favorites, and this Pomegranate Sangria is my go-to during the winter months.  Well, it was anyway.  Now this sparkling pear sangria holds that spot. 

If you are still looking for a fun and festive cocktail for New Year's Eve, look no further.  Vodka, Pear nectar, lemon juice, and sparkling wine.  What's not to love?  Joey has a theory when it comes to mimosas - that they are pretty nearly impossible to screw them up.  100% orange juice = good.  100% champagne = good.  Any combination of the two?  Good!  I'd venture to say that the same is true for sangria.  Though actually I guess you actually could add too much vodka to this one and it might be a bit strong. 

This is mixed up in literally 2 minutes.  Then just chill it in the fridge until you're ready to serve.  Pop open your champagne, and you're good to go!  The bubbles make it fun and festive, the pear flavor is nice and prominent, and there's just enough kick from the vodka to keep it interesting.  We enjoyed these for "cocktail hour," and I'm already looking forward to having another one on New Year's Eve. 

Happy New Year's, everyone!  Thanks for being so awesome - see you in 2012!

Sparkling Pear Sangria
adapted from The Bonne Femme Cookbook, by Wini Moranville
makes 4-5 drinks


Pear nectar can be found in the Mexican food section of your grocery store, or in the juice section.  One can costs about 50 cents.  Regular vodka is fine, but if you happen to come across it, pear vodka would be even better.

•  6 oz vodka (pear vodka is optional)
• 2 oz freshly squeezed lemon juice
• 5 oz pear nectar
• sparkling wine, preferably a sweeter variety, chilled
• thinly sliced pear slices, for serving

In a small pitcher, combine the vodka, lemon juice, and pear nectar.  Refrigerate until chilled.  When ready to serve, fill champagne flutes 2/3 to 3/4 of the way full, and top with champagne.  Drop a pear slice into each glass and serve immediately.