Instructions: In a small saucepan, heat sugar and 1/4 cup pear brandy over moderate heat until sugar is dissolved, about 5 minutes. Remove pan from heat and cool syrup.

Spoon 1 1/2 tablespoons syrup into each of 4 champagne glasses and add 1 teaspoon pear brandy to each glass. Add 2/3 cup champagne to each glass and stir well.

This recipe yields 4 cocktails.

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