This recipe is adapted from Ryan Magarian, the Seattle-based cocktail consultant behind Liquid Kitchen (www.kathycasey.com/liquid_kitchen). This autumn cocktail, with its palate-enlivening bubbles, is light enough not to overwhelm the delicate meat in Roast Turkey with Bacon and Applejack Gravy . The subtly sweet pear flavor echoes the presence of fall fruit in the gravy. For expert advice on pairing cocktails with food, click here.

Ingredients

　　1 ounce pear brandy, preferably Clear Creek (www.clearcreekdistillery.com)

　　1/2 ounce fresh lemon juice

　　1/2 ounce simple syrup

　　4 ounces brut Champagne

　　Fee Brothers Peach Bitters (optional)

　　Slice of dried pear, for garnish (optional)

　　In cocktail shaker filled with ice, add brandy, lemon juice, and simple syrup. Shake vigorously for about 6 seconds, then strain into champagne flute and add Champagne. Top with two dashes bitters. Spear dried pear with toothpick and rest on rim of glass.