Go to the Globe and Mail homepage

Jump to main navigationJump to main content

Cocktail recipe: Pomme et Poire Add to ...

Ski-in/ski-out access to the Fairmont Tremblant Resort's recently renovated Nansen Lounge sure makes sliding up to the bar a breeze. All the better to sample one of beverage manager Laurent Pelletier's signature cocktails, such as the Pomme et Poire, made from pear vodka, sparkling wine and Quebec-made Domaine Pinnacle Ice Cider.

More related to this story

"At our hotel, we are always trying to promote local ingredients," says Pelletier. "Apple picking is an important part of Quebecois culture and so, for me, the Pomme et Poire represents the region well." To make it, mix the cider with the vodka and shake over ice, pour into a martini glass with only half the rim sugared and top off with the Fior d'Arancia sparkling wine and cranberry garnish. Et voilà!.


1 ounce Domaine Pinnacle Ice Cider

1 ounce Absolut Pears

1 ounce Fior d'Arancio sparkling wine

Frozen cranberries for garnish


In the know

Most popular videos »


More from The Globe and Mail

Most popular