Pear juice, Prosecco, tamarind syrup and cinnamon comes together for a cocktail that's a total winner on your next party.
1/2 cup tamarind concentrate 3 cups water 3/4 cup superfine sugar 1 (3 inch) piece cinnamon stick 4 cups unsweetened pear juice 1 (750) bottle chilled Prosecco 1 pear thinly sliced
For the syrup, whisk together the tamarind concentrate, water, and sugar in a small saucepan over medium heat.
Stir occasionally until the sugar dissolves and mixture is ready.
Turn off heat, add cinnamon, and let it steep until cool, about 30 minutes. Once cool, strain mixture through a fine mesh sieve and discard solids.
Combine cool syrup with unsweetened pear juice and chill until cold, at least 2 hours.
For the cocktail, fill coupe or flute glasses 1/4 to 1/3 full with pear-tamarind juice, top with sparkling wine, top with a pear slice and serve.