Jackie Patterson, former mixologist at Le Colonial in San Francisco, and creator of this coquettish cocktail, combines three French liquors for a drink that’s deceptively stiff. Floating the champagne allows it to stay separated from the heavier ingredients below, resulting in a soft blush reminiscent of the skin of an Anjou pear.
Grey Goose La Poire is a light, smooth vodka infused with Anjou pears; it’s also available at high-end liquor stores and online.
Game plan: To float liquid in a cocktail, place the tip of a spoon perpendicular to the inside edge of the glass, turn the curve of the spoon toward the ceiling, and slightly angle the spoon downward. Slowly pour the liquid to be floated down the spoon toward the inside of the glass and, so long as the liquid is less dense than the other liquids in the glass, it will float.