- 2 bottles Champagne (or ginger ale), chilled
- 4 cups pear nectar
- 1 lime, cut into 8 wedges
- For each serving, pour 3/4 cup of Champagne (or ginger ale) into a flute or wineglass and top with 1/2 cup of pear nectar. Squeeze and drop in 1 wedge of lime.