20wholecardamom podscrushed using the back of the pan or a rolling pin
For The Cocktail:
1/4cuppear Williams brandysuch as Aqua Perfecta by Saint George Spirits
1(750 ml)bottle chilled brut Champagne or sparkling wine
2smallripe Forelle or Seckel pearsfor garnish
Instructions
For the syrup: Combine water and sugar in a small saucepan, stir to dissolve the sugar, add the crushed cardamom pods and bring to a simmer over medium heat. Simmer the simple syrup for 5 minutes, then remove from heat and allow to steep and cool for 20 minutes.
Using a fine mesh strainer, strain the simple syrup, discard the seeds and pods, and place the simple syrup into a liquid measuring cup. Add the pear Williams brandy and stir to combine.
For the cocktail: Just before serving, cut the pear off the core and slice pear lengthwise into 1/8-inch thick slices. (Separate slices into stacks of three and spread slightly to make a fan. If cutting slices ahead of serving time, coat them with a little lemon juice to prevent them from browning.)
To serve, add 1/2 ounce of the pear brandy-cardamom simple syrup mixture to 6 white wine glasses or 6 coupe glasses (this makes enough syrup for 8 cocktails). Add 4 ounces of chilled Champagne to each glass, filling each glass about halfway. Garnish each glass with three pieces of fanned pear slices and serve.