In an ice filled shaker, combing syrup* and Bartlett Pear (Poire Williams) fruit brandy. Shake and pour into a chilled champagne flute.
*To make ginger pear and sage syrup: bring equal parts water and sugar to a boil in a saucepan. Add muddled fresh pear, sage leaves and grated ginger (to taste). Stir, remove from heat and allow to cool. Strain and store in the fridge.
Top champagne flute with Summerhill Pyramid Winery's Cipes Brut (roughly two ounces) and garnish with a fresh sage leaf.