Jus de Poire Pétillant

The cider

It smells like pear that was pressed, not like a pear flavor poured into sparkling water. The aroma is fresh and clean, and it stays pear all the way through.

The pear’s own acidity is what gives it structure, so it does not read as syrup. Body is light. The bead is a lift, not a mousse you would mistake for wine. There is no bitterness hiding under the fruit, and no savory note trying to imitate a cider that fermented.

Clean and short: the fruit fades on its own. The fruit fades on its own, which is honest for juice. Serve it well chilled, in a wine glass or a tumbler. Warm, the sweetness sits forward and the floral note goes soft.

Drink it as pear, not as a dealcoholized cider and not as a cocktail base. The likeness is the fruit itself. What it does not have is the grip or the length of a fermented pear. It does not need them. Over ice, with nothing added, the floral note stays clear. A mixer would only bury the pear skin, which is the entire point. That pear skin is the whole reason to pour it. Nothing else in the glass needs to compete with it.