SPARKLING PEAR & POMEGRANATE
1 ½ oz. TANDUAY Silver Asian Rum
½ oz. ginger liqueur
1 oz. pomegranate juice
1 oz. pear nectar
Champagne
Combine TANDUAY, pear nectar, pomegranate juice and ginger liqueur over ice and shake well. Strain into a flute and top with champagne. Garnish with a thin slice of Asian pear.