Aperitif Recipe: Vanilla-Pear Cava Sparkler

Aperitif Recipe: Vanilla-Pear Cava Sparkler

Maureen Petrosky
Oct 18, 2013

The point of an aperitif it is to wake up your taste buds, readying them for the meal to come. For me, bubbly aperitifs are always a win. This week's 10-Minute Happy Hour is a mash up of Spanish pours and a ripe Bosc pear, perfect for a refreshing, fall-inspired aperitif.

Licor 43, also known as Cuarenta y Tres, is a sweet liqueur that reminds me of the cans of cream soda we sipped as kids. It's oozing with vanilla and light citrus notes and a fun pour to keep at your bar. Adding a splash of this to chilled Cava, the Spanish sparkling wine, makes a darling happy hour toast all on its own — but since we're celebrating fall I've included ripe pear puree in the glass as well.

I used a ripe Bosc pear, but you can use any ripe pear of your choosing. I simply peeled the pear, trimmed out the core, and tossed it in the blender to puree. I then strained it for a smoother finish. You can substitute store-bought pear nectar but that will make a sweeter sip. Ideally an aperitif should not be too sweet, as you don't want to fatigue your tastebuds before your evening has begun.

This simple cocktail is a delicate combination that pours up a lively sip perfect for toasting this weekend. Invite some friends, serve up some Spanish almonds and some Manchego cheese, and you've got a delicious happy hour in no time.

Pear Vanilla Sparkler

Serves 1

1 1/2 ounces strained pear puree (See Recipe Notes)
1 ounce Liqor 43
3 to 4 ounces Spanish Cava, chilled
Vanilla bean or pear slice for garnish

Add the strained pear puree and Liquor 43 to a flute glass. Stir to combine. Top with chilled Cava. Garnish and enjoy.

Recipe Notes

  • The recipe calls for pear puree, which is simply done in your blender by pureeing a peeled and seeded ripe pear. Or you may substitute pear nectar, but that will make a sweeter cocktail.
  • I use the Spanish sparkling wine Cava here, but you can subsitute any dry or brut bubbly wine of your choice.

(Images: Maureen Petrosky)

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