In a small saucepan combine pear puree (or pear juice), granulated sugar, and water. Add cloves, crushed cardamom pods, sliced ginger, and a strip of lemon peel.

Bring mixture to a gentle simmer over medium-low heat, stirring until sugar dissolves. Reduce heat and simmer gently for 8–10 minutes to concentrate flavor. Do not boil vigorously.

Remove from heat, allow to steep for 10 minutes for deeper spice extraction. Strain through a fine mesh sieve, pressing solids to extract liquid. Cool completely. Store in refrigerator up to 2 weeks.

Cocktail Build (Straight Up)

Chill: Place a coupe or martini glass in the freezer or fill with ice water to chill while you prepare the cocktail.

Dry shake (if using egg white): Add vodka, elderflower liqueur, spiced pear syrup, fresh lemon juice, pear bitters, and egg white into a cocktail shaker (no ice). Seal and dry-shake vigorously for 20–25 seconds to emulsify and build foam.

Wet shake: Add ice to the shaker, reseal, and shake hard for 12–15 seconds until well chilled (shake until the outside of the shaker is very cold). If not using egg white, combine ingredients with ice and shake 12–15 seconds.

Strain: Discard ice from the chilled glass. Double-strain the cocktail into the chilled coupe using a Hawthorne strainer and a fine mesh strainer to ensure a silky texture.

Top: Gently pour sparkling wine (about 2 oz) down the side of the glass or onto the back of a spoon to preserve clarity and a controlled foam. The drink should remain 'straight up' (served without ice) with a light effervescence.

Garnish: Float a thin pear slice on the surface and add a micro mint sprig or a small edible flower for contrast. Serve immediately.

Tasting notes: Sip to enjoy the floral elderflower, the warm spice from the pear syrup, and the bright acidity from lemon with the lively finish of sparkling wine.