Brasserie Lebbe

• 1/2 ounce fresh lemon juice
• 3/4 Navan (see Note) or Licor 43
• 3/4 ounce pear eau-de-vie
• Ice
• 3 ounces dry Champagne

1. Fill a cocktail shaker with ice.
2. Add the eau-de-vie, Navan and lemon juice.
3. Shake vigorously for 20 seconds and strain into a flute.
4. Top with the Champagne.

lemon juice, navan, champagne

Taken from www.foodandwine.com/recipes/brasserie-lebbe (may not work)