Pear, pomegranate and Prosecco! How can you go wrong with this combination? If you can’t find the Hellfire Bitters, feel free to substitute with Peychaud’s, though the flavor will not be quite the same.

  • Yield: 1 cocktail


  • 2 1/2 ounces pear-infused New Orleans Crystal Rum
  • 1 ounce simple syrup
  • 1/2 ounce Pama Liqueur
  • 1 drop of Hellfire Bitters
  • Prosecco, to top off cocktail
  • Splash of lime
  • Slice of lime, for garnish


  • Combine the rum, simple syrup, liqueur, and bitters in a cocktail shaker over ice. Shake to chill thoroughly, then strain into a martini glass. Top off the cocktail with the Prosecco and a splash of lime. Garnish with the lime slice.