Pear Pressure

Pear Pressure is what happens when elegance gets cheeky — a sparkling, fruit-forward cocktail that tastes like mischief dressed in satin. Curated by Thandi Walton, this drink captures the chaotic joy of Saturday nights: a little sweet, a little muddled, and full of sparkle you didn’t see coming.

At its core is the effortlessly smooth Blackleaf Organic Vodka, chosen for its clean, organic purity that lets fresh fruit and liqueurs take center stage. Muddled grapes create a plush, jammy base, while Rothman & Winter Orchard Pear liqueur adds roundness and ripe sophistication — a duet of orchard and vineyard that plays beautifully on the palate.

Then comes the whisper of decadence: a house-made champagne simple syrup, layered with sparkle and sweetness, grounding the cocktail in unexpected luxury. Fresh lemon juice cuts through with citrusy clarity, brightening each note and keeping the sip light and lifted.

Topped with Brut Rosé Prosecco, it finishes with floral fizz and playful acidity, the bubbles lifting every nuanced flavor to the surface. A skewer of grape and pear fan completes the experience, a nod to both balance and beauty. This is pressure you’ll lean into. As Thandi says: Champagne, grapes, pears — muddled like my thoughts on a Saturday night. The only kind of pressure you’ll want to pour again and again.

* To make champagne simple syrup: Combine 1 bottle of sparkling wine with 3 cups of sugar in a saucepan. Warm gently over medium heat, stirring until the sugar fully dissolves. Let cool, then bottle and store in the fridge for over a month.