The Golden Chrysanthemum is a spring cocktail that was created by bartender Kenta Goto of Bar Goto in New York City, New York. The recipe's made with a unique yet bitter combination of sparkling wine, pear liqueur, brandy, and lemon, all of which are meant to pay tribute to the Japanese flower of the same name.
Add pear liqueur, Suze, and pear brandy to a shaker.
Fill shaker with cubed ice.
Shake for 10-20 seconds.
Using a Hawthorne strainer, strain into a Nick & Nora glass.
Top with sparkling wine.
Garnish with lemon peel.