Pear & Cinnamon Bellini - The colour of sunset, the taste of sunshine.
Add the perfect touch of Spanish sunshine to your season. Made with Campo Viejo Cava Brut Reserva, the latest cocktail from our mixologists uses just 3 ingredients to create a burst of sunshine, no matter what the weather outside. .
- 1oz. or 30ml Chilled pear nectar
- ¼ oz. or 7.5ml Cinnamon syrup
- 3 oz. or 90ml Campo Viejo Cava Brut Reserva
- Cinnamon sugar
- Sliced pear
- Dip the rim of your flute into a shallow dish of water, then coat it with cinnamon sugar.
- Combine the chilled ingredients in the flute, and stir them gently.
- Add the Campo Viejo Cava Brut Reserva
- Garnish with a sliver of pear, and bask in this ray of Riojan sunshine.