Brasserie Lebbe
Brasserie Lebbe (named after a Belgian producer of fruity saison ales) is a light, magical brunch-style cocktail, developed by Neyah White at Nopa in San Francisco. The star ingredients are crisp pear brandy (eau de vie, rather than a sweeter pear liqueur), and Licor 43 or Tuaca (vanilla liqueurs with citrus and spice notes). It should be topped with a dry sparkling wine, rather than a sweet one; White uses a classic Champagne.
Ingredients
- ¾ part Pear brandy
- ¾ part Vanilla liqueur
- ¼ part Lemon juice
- 3 parts Sparkling white wine
Instructions
Shake everything (except the sparkling wine) with ice. Strain into a flute glass or coupe and top with the sparkling wine.
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Read more
- Brasserie Lebbe recipe at The Washington Post
Phillip Ayres, Google Play Store 
