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Today we’re making a Pear Champagne Granita to ring in the New Year! It’s a simple and fun way to turn your celebratory bubbles into something memorable without adding much work. Pear liqueur and bitters give it a grown-up edge, but it’s just as easy to make non-alcoholic. This recipe is great for hosting. Just be sure to give it enough time in the freezer. Hope you all enjoy this one. Cheers, and Happy New Year!
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CHAPTERS
00:00 Intro
00:14 The Granita
2:57 The Cocktail
3:42 Sips & Sign Off
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THE PEAR CHAMPAGNE GRANITA RECIPE 3:01
1/4-1/3 cup Pear Granita*
2-3 oz (60-120 ml) Baron-Fuenté, Grand Reserve Brut Champagne (or other dry sparkling wine)
Expressed lemon oil & pear slice for garnish
*Pear Granita 0:28
3 cups (~710 ml) pear nectar
1 cup (~237 ml) Rothman & Winter Orchard Pear Liqueur
12 dashes Angostura Bitters
– Combine ingredients, pour into a shallow pan, and freeze for one hour. Use a fork to scrape the ice crystals from the edges into the center. Repeat every 45 minutes until flaky (3-4 times).
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50 Comments
Thanks for another incredible year behind the bar and in front of the camera. Cheers and Happy New Year!
Happy New Years guys, I hope it is an amazing one. You bring a lot of join into the world with your upbeat attitudes and it is greatly apricated! Can't wait to see what 2026 has in store for the channel!
My go to channel for cocktails. We're now in the mocktail world, alcohol free. But we watch for ideas. Thanks. Happy New Year!
Happy New Year Az and Anders.
I 'invented' a similar drink for Thanksgiving this year (pear brandy, lemon juice, bitters, and champagne) and everyone loved it. Can't wait to try granitazing the add-in. Happy New Year!
A couple of years ago, for a Fourth of July party, I made a granita of watermelon and sweet vermouth, and then added gin and campari. I just called it a frozen watermelon Negroni, but it was absolutely fantastic (even if I do say so myself).
The would be good with peach
Would warm spices, maybe a few drops of Bailey’s, frozen (?) Bailey’s, sprinkle of crushed or a shard of butter crunch or toffee work as garnish? Gilding the lily? Garish garnish??
Thanks and happy new year!
OMG! I love pears. I asked my fav bartender to make one of these. Word is he put out a hit on me. Happy New Years to my favorite drink people.
😂was thinking WI Brandy slush..😂 and then you mentioned it 👍
And happy new year to you too!!
beautiful drink. Very fun
Happy New Year, Anders and Az ! Thanks for the video and the cocktail recipe, and I look forward to seeing you in 2026! From Australia.
Happy New Year Az and Anders! 🎆
got my wife a bottle of ruinart for christmas. looking forward to making this ridiculous version of the drink. (mostly kidding). I will probably use a champagne or proseco that is not going to feel wrong.
Anders, why dont you run a drill bit thats double the size of the tip on your dasher bottle? Problem solved and you won't have to explain yourself every time lol
Do you feel granita?
Yes, I feel granita!
Hey Anders – the word in baking that describes the crumbly topping on cakes and pies is… streusel.
Cheers, and Happy New Year!!!
Can you do it with other juices instead of pear nectar?
Saw the thumbnail and for a moment I thought 'does Bill Nye really like this?'
Loved it, all the best guys ❤😁🙌
OK, making this now too! (I just made your 'adult' sugar cookie nog – which looks festive dusted with nutmeg and edible gold glitter flakes!)
A dash is about 1/6th of a barspoon. So…2 barspoons
It sounds vaguely like a Punch à la Romaine
When I first saw the thumbnail for this video I thought it was Bill Nye's favorite drink. I just realized you meant New Year's Eve.
Looks special and pretty! Thanks for this one, my kids would love this as a mocktail
Happy New Year, Anders and Az! 🥂
Mmmmm looks tasty
Slush continues! Just made the one from last year for the fam at Christmas and they LOVED IT
Happy New Years! Nothing like some Dutch apple pie with ice cream
Another great recipe and another great year! 🎉
Hey Anders, it's snowing here in NYC! How about some fresh snow-based cocktail ideas?
Can you say YUMMMO!
I’m making this tonight!
I would definitely drink this!
Cheers!🥂
Happy new year! Arigatou gozaimashita!
Happy New Year!!!
Thank you for this, what a perfect new year cocktail! I think I’m going to try using my Ninja Creami to make the pear granita. It might turn out a little more like a sorbet, but that’s OK with me. Happy New Year! 🥂
Thank you so much Anders and Az! Happy New Year!
I don't understand why you would use actual champagne for this. It's a good idea but just use a cheap cava or something.
Please, good sir, dash the Angostura right from the Angostura bottles so we can stow the Japanese dasher math once and for all. 🎉
My God, this is disgusting, do you want to poison me?
Thank you for 2025. I hope you, AZ and family have a joyful and lovely 2026.
As we say in Sweden: Gott Nytt År! ❤🎇 🎉
Thank you! CHEERS and HAPPY NEW YEAR!!!!! 🎉🥂
Ngl, was hoping for a "See ya next year!" from Freya, too. Now I will sit in my chair and be sad.
Something that would be appreciated would be a video on sparkling wines. Champagne and the different types(brut vs demi-sec, etc), vs prosecco vs other sparkling wines. As a home bartender who knows just enough to be dangerous, one of my biggest falling-down points is when a drink asks for "red wine," "white wine," or "sparkling wine," and there's often no more elaboration than that. I appreciate that the EXACT bottle availability will vary wildly, but knowing what varietal is being used and WHY it's been chosen would be helpful. Maybe BrightCellars will do a three-part sponsorship series where you elaborate on wine varietals as they apply to cocktails in 2026?
Happy New Year, Az and Anders!
You could probably do a variation on a the mimosa with this, using orange juice and orange liqueur.
This is also perfect as a palate cleanser between courses in the New Year's eve dinner.
Happy New Year.
Made the adjustment of instead of the pear liquer, I used Velvet Valernum- GOLD