3 1/2 cups pear nectar, divided
3 cups club soda
2 1/4 cups elderflower liqueur (such as St. Germain)
3/4 cup pear liqueur
2 bottles brut Champagne, chilled
1 pear, thinly sliced
Pour 2 cups pear nectar into a standard sized ice cube tray. Freeze until solid. Combine remaining pear nectar, club soda, and liqueurs in a tightly sealed pitcher. Chill well.
When ready to serve, combine with both bottles of champagne in a large pitcher, and keep chilled with frozen pear nectar cubes.
Serve garnished with a thin slice of pear.
Prep Time: 10 minutes
Yield: 13 1/2 cups
This recipe is easily doubled or even tripled to serve in a large punch bowl. To keep chilled try freezing the pear nectar in a ring or Bundt pan for gorgeous slow-melting, wreath-shaped ice.