Description
This Spiced Pear Cocktail is made with homemade spiced pear syrup and it's such a perfect holiday cocktail for fall and winter! It's sweet, with delicious warming spices, and it's very simple to make. You can make it in a pitcher, and the syrup is freezer-friendly!
Ingredients
Spiced Pear Syrup
- 1 cup cane sugar
- 1 cup water
- 1 pear, diced
- 1/2 inch fresh ginger, sliced and peeled
- 1 cinnamon stick
- 2-3 cloves
- 1 star anise
- 1 tsp vanilla extract
Spiced Pear Cocktail
- 2 oz spiced rum or bourbon
- 1 oz spiced pear syrup
- 3/4 oz freshly squeezed lemon juice
- Ice
- Sparkling water (optional)
- Pear and lemon slices for garnish
Instructions
Spiced Pear Syrup
- Add cane sugar, water, diced pear, fresh ginger, cinnamon stick, cloves, and star anise to a medium saucepan.
- Bring the mixture to a boil, stirring constantly until the sugar dissolves.
- Lower the heat and simmer for 12-15 minutes.
- Take it off the heat and stir in vanilla extract. Allow to cool for 10 minutes. The longer it sits, the stronger the flavor of the spices will be.
- Strain it into a bowl or a large measuring cup. Use the back of a spoon to squeeze out as much just out of the pear as you can.
- Store the syrup in an airtight container or a jar in the fridge for up to 2 weeks. Allow to cool before closing with a lid.
Spiced Pear Cocktail
- Add spiced rum or bourbon, spiced pear syrup, and lemon juice to a cocktail shaker.
- Add a handful of ice and shake vigorously for a few seconds until very cool to the touch.
- Strain the cocktail into a short glass over ice and top up with sparkling water if desired. Garnish with sliced pear, a lemon slice or a twist, a stick of cinnamon or star anise, and enjoy!
Notes
Servings: The cocktail recipe makes 1 serving, but the syrup is enough for about 10 cocktails! You can half the recipe if you prefer, or store the leftovers in the fridge or freezer for more drinks.
Pitcher: Multiply the ingredients by however many servings you need and stir everything together in a pitcher. For 10 servings, you'll need 20 oz spiced rum, 10 oz pear syrup, 7.5 oz fresh lemon juice, and lots of ice.
Storing: The syrup can be stored in the fridge for up to 14 days. You can also freeze it in a freezer-safe container for up to 3-5 months. Keep in mind that the syrup won’t freeze completely solid due to the high sugar content so I don’t recommend using an ice cube mold.