Saerloonian Glowfire

Ingredients

• 2 sugar cubes, or 2 teaspoons granulated sugar
• 1 ounce ruby port
• 1 ounce Poire Williams eau-de-vie
• 6 ounces Prosecco or other sparkling wine, cold
• 2 thin slices fresh pear

Instructions

1. Put a sugar cube in the bottoms of two champagne flutes. Pour ½ ounce port and ½ ounce Poire Williams into each flute and swirl to begin dissolving the sugar. Slowly add 3 ounces Prosecco to each one, and garnish with a slice of pear. Serve immediately.