Good pearadise: a touch of sweetness
This unique marriage with pears and cognac is based on a hundred year old recipe. The good pearadise-liqueur blends beautiful old cognac with sweetness of mature bulbs, aged in French eg for extra depth. For use in mixology or simply enjoyed alone, this is a great liqueur to have at hand to add a sweet touch to everyday life.
The estate Cognac was founded in 1782 and is one of the oldest cognac houses. The good family has been based in the coastal town and the former shopping center La Rochelle for 400 years, and since the beginning of Cognac production, they have played an important role in making this culture perfect. Cognac God has been in the hands of the same family in 14 generations who have set tradition and expertise at the center of their business. Item is also one of the few cognac manufacturers who focus on cultivating and using the grape variety Follanche, the original cognac grape.
The good family expertise in the field of wine making results in excellent wine and champagne as well as Cognac – an excellent condition for a family business. The company is headed by God’s President Jean-Jacques God, assisted by his three sons Jean Eduard, Maxime and Cyril.
Presentation of the bottle
The good pearadise comes in an elegant, thin bottle decorated with pear trees. The gold foil seal gives a first-class touch.
How to serve
This amazing liqueur is served perfectly as a digestive agent alone or over ice or used in a variety of cocktails. Why not try it in a Pear Bellini:
25 ml Good Pearadise
10 ml of lemon juice
12.5 ml of pearpure
Shake everything with ice in a cocktail shaker, and SIL in a chilled whistle. Fill up with champagne and server immediately. This is a good drink to serve to parties and receptions; You can prepare the glasses with bulb base and then just fill them with champagne when your guests arrive
