For the Pear-Infused Gin:

1. Cut the pears into slices and place them in a mason jar.
   

2. Add gin to cover the pears.
   

3. Allow to steep for one to three days (according to taste) in a cool, dark place.
   

4. Strain out the pears and bottle the gin under a tight seal. It will retain the shelf life of regular gin.
   

For the Roasted Peach Honey Syrup:

1. Preheat the oven to 400 F. Cut the peaches in half and sprinkle with cinnamon.
   

2. Roast in the oven for 20 minutes.
   

3. Add the roasted fruit, honey, and water to a food processor or blender and blend well.
   

4. Strain well to remove any solids, bottle, and store in the refrigerator. The syrup will keep well for about two weeks.
   

For the Cocktail:

1. Combine the gin, lemon juice, and syrup in a cocktail shaker with ice cubes.
   

2. Shake and strain into a Champagne flute.
   

3. Top with sparkling wine.
   

4. Garnish with a maraschino cherry in the bottom of the glass. Serve and enjoy.