This sophisticated ginger beer mocktail features a dazzling spiced sugar rim and candied pear chips.
Whether you’re abstaining from alcohol this winter or just looking for a light and fruity drink to enjoy fireside, this Sparkling Pear-Ginger Mocktail is sure to satisfy.
While the pear juice and elderflower syrup are on the sweeter side, ginger beer and a splash of sparkling water prevent the drink from being too cloying, and make it delightfully fizzy.
If you really want to impress, make a shiny, candied pear chip garnish to adorn each glass. But, I totally understand if you’d prefer to garnish it more simply with a strip of crystallized ginger.
Why You’ll Love this Mocktail Recipe
- The candied pear garnish makes it extra festive, but it’s totally optional if you’re short on time.
- It balances sweet with a little kick from the ginger beer.
- Mix one drink to serve drinkers and non-drinkers alike. Just add your favorite spirit for those who choose to imbibe—vodka or bourbon will work.
How to Make a Sparkling Pear-Ginger Mocktail
The beauty of this mocktail is that there is a make-ahead component, but the rest of the drink comes together in a snap. Here’s how to make it:
Make the Candied Pear Garnish (optional)
- Prep the pear. Use a mandoline to slice 1 firm pear into very thin (1/16-inch) slices.
- Make the simple syrup. In a medium saucepan set over medium-low heat, whisk together 1/2 cup granulated sugar and 1/2 cup water, 2 star anise pods, and 2 cinnamon sticks. Cook, whisking often, until the sugar is completely dissolved, 5 to 7 minutes.
- Simmer the pear slices. Add the sliced pear to the syrup and simmer for 10 minutes. Remove from the heat. Let it sit for about 30 minutes until the syrup thickens and cools. Meanwhile, preheat the oven or food dehydrator to 250℉. Line a large baking sheet with parchment paper.
- Bake the pear chips. Using tongs, carefully transfer the pear chips to the prepared baking sheet, arranging them in a single layer. Bake or dehydrate for 1 hour, flipping halfway through, until they’re crisp and glassy. Set aside to cool.
- Store. Reserve the remaining simple syrup in an airtight container in the fridge until ready to mix the mocktails. Store the pear chips in an airtight container between layers of parchment paper at room temperature for up to 3 days.
Mix the Mocktail
- Mix the spiced rim. In a small shallow bowl or saucer, whisk together 1 teaspoon sugar, 1/4 teaspoon cinnamon, and 1/8 teaspoon ground cardamom. In a separate small shallow bowl or saucer, add 1 tablespoon (1/2 ounce) of the reserved spiced pear syrup or elderflower syrup. Dip the rim of your glass, turning until it’s completely coated, then immediately dip in the spiced sugar mixture.
- Build the mocktail. In the rimmed glass, add 1/4 cup (2 ounces) pear nectar and 1 tablespoon (1/2 ounce) elderflower syrup. Top with 1/3 cup (3 ounces) ginger beer, followed by 1/4 cup (2 ounces) sparkling water.
- Finish and serve. Garnish with the prepared candied pear chip or a slice of crystallized ginger, if using.
To Serve a Crowd
To make a batch for a group: Mix 1/4 cup sugar, 2 1/2 teaspoons ground cinnamon, and 1 teaspoon ground cardamom to make the spiced sugar rim. In a pitcher, combine 3 cups pear nectar, 2/3 cup elderflower syrup, and 3 3/4 cups (about 2 1/3 (12.7-ounce) bottles) ginger beer.
When ready to serve, rim the glasses dipped in reserved pear syrup or elderflower syrup in the spiced sugar. Divide the ginger beer mixture among 10 glasses and top each one with about 2 ounces sparkling water per glass.
Tips and Things to Consider
Looking for a holiday mocktail that’s the epitome of sugar, spice, and everything nice? Dazzle your loved ones with this Sparkling Pear-Ginger Mocktail recipe.
- To make the candied pear garnish Bosc or a D’Anjou are the best options.
- Spices: Cinnamon, ground cardamom, and sugar for rim the glasses.
- Pear nectar: Look for 100% pure pear juice not from concentrate, and has no added sugars.
- Elderflower syrup from brands like Belvoir or Monin, not liqueur, for booze-free floral flavors. I used Monin when developing this recipe.
- Ginger beer is non-alcoholic, despite the name, and adds a punchy ginger flavor and warming ginger spice. You can use ginger ale, but it is sweeter, with a less pronounced ginger flavor.
- Crystallized ginger: garnish the mocktails with a strip of store-bought crystallized ginger, if you don’t want to make the pear slices.
- To make it a cocktail: Add 1 to 2 ounces of liquor such as vodka or bourbon to each drink.
- The best glasses: 8-ounce champagne flute or coupe glasses.
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Sparkling Pear Ginger Beer Mocktail
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Ingredients
For the Spiced Sugar Rim
- 1 teaspoon granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
For the Sparkling Pear-Ginger Mocktail
- 1/4 cup pear nectar (2 ounces), chilled
- 1 Tablespoon elderflower syrup (1/2 ounce), plus more for rimming the glass, if needed
- 1/3 cup ginger beer (3 ounces), chilled
- 1/4 cup sparkling water (2 ounces), chilled
- Crystallized ginger slices, to garnish (optional)
For the Candied Pear Chip (optional)
- 1 firm pear, very thinly sliced using a mandoline (about 1/16-inches) (optional)
- 1/2 cup granulated sugar
- 1/2 cup water
- 2 whole star anise
- 2 cinnamon sticks
Instructions
Make the Spiced Sugar Rim (optional)
-
Mix the spiced sugar. In a small shallow bowl or saucer, whisk together the sugar, cinnamon, and cardamom. Set aside. In a separate small shallow bowl or saucer, add 1 tablespoon of the reserved pear syrup or elderflower syrup.
-
Rim the glass. Dip the rim of an 8-ounce champagne flute or coupe glass in the syrup, turning until it’s completely coated, then immediately dip in the spiced sugar mixture.
Mix the Sparkling Pear-Ginger Mocktail
-
Build the mocktail. In the rimmed glass, add pear nectar and elderflower syrup. Top with the ginger beer, followed by sparkling water.
-
Finish and serve. Garnish with the prepared candied pear chip or crystallized ginger, if using.
Make the Candied Pear Chips (optional)
-
Get ready to bake. Preheat the oven or food dehydrator to 250℉. Line a large baking sheet with parchment paper.
-
Make the simple syrup. In a medium saucepan set over medium-low heat, whisk together the sugar and water. Add the star anise and cinnamon stick and cook, whisking often, until the sugar is completely dissolved, 5 to 7 minutes.
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Simmer the pear slices. Add the sliced pears and simmer for 10 minutes. Remove from the heat. Let sit for about 30 minutes until the syrup thickens and cools.
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Bake the pear chips. Using tongs, carefully transfer the pear chips to the prepared baking sheet, arranging them in a single layer. Bake or dehydrate for 1 hour, flipping the halfway through, until they’re crisp and glassy. Set aside to cool.
-
Store. Strain the spices out of the simple syrup and keep in an airtight container in the fridge for another day. The pear chips will keep in an airtight container between layers of parchment paper at room temperature for up to 3 days.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the spices used in this recipe.
- Batch serving: To serve a group, mix 1/4 cup sugar, 2 1/2 teaspoons ground cinnamon, and 1 teaspoon ground cardamom to make the spiced sugar rim. In a pitcher, combine 3 cups pear nectar, 2/3 cup elderflower syrup, and 3 3/4 cups (about 2 1/3 12.7-ounce bottles) ginger beer. When ready to serve, rim the glasses dipped in reserved pear syrup or elderflower syrup in the spiced sugar. Divide the ginger beer mixture among 10 glasses and top each one with about 2 ounces sparkling water per glass.
- To Make it a Cocktail: Add 1 to 2 ounces of liquor such as vodka or bourbon to each drink.
- Note: The nutrition information for this beverage does not include the candied pear garnish.
Nutrition
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