The Chef
Daniel Orr of Guastavino's

Servings
One cocktail

Ingredients
2 ounces Looza pear nectar
2 ounces Looza passion-fruit nectar
4 ounces brut champagne
Garnish: 1 thin slice pear

Instructions
Pour the nectars into a flute and top with champagne. Garnish with pear slice. (Note: May also be made in batches and served in a pitcher when entertaining a large group. A couple of frozen-nectar cubes will keep it cold without diluting the drink.)

Photograph by Richard Pierce