If desired, rim each glass with cinnamon sugar. To do this, lightly moisten the rim with a bit of water or pear juice, then dip it in a plate of cinnamon sugar.
In a small bowl or shaker, combine the pear puree, Cinnamon Pear Dark Balsamic Vinegar, and vodka (if using). Stir or shake gently to blend.
Spoon or pour the pear mixture into the bottom of each champagne flute.
Slowly pour chilled Prosecco or sparkling wine over the pear mixture. Gently stir once to blend the flavors.
Serve immediately and enjoy this cozy, spiced twist on a classic Bellini!
