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Pear and Ginger Sparkler

Pear and Ginger Sparkler



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This sparkling fruity cocktail is perfect for all your fall brunch parties

This champagne cocktail is a fresh take on a mimosa. Adding the juice last enables the alcohol to rise and the drink to mix itself as you pour,” says Trisha Antonsen, chief cocktail officer at Drizly.

This recipe is courtesy of Drizly.

Ingredients

  • 4 Ounces dry sparkling wine or brut Champagne
  • 1/2 Ounce ginger liqueur, preferably Domaine de Canton
  • 1 1/2 Ounce pear juice
  • Fresh pear slice, to garnish

Drink Recipe: Asian Pear Sparkler

With several of my family members and friends allergic to alcohol, I’m looking at the holidays as a time to invent seasonal, booze-free drinks that still feel special. This Asian pear sparkler is smooth and refreshing with an enticing undercurrent of warm autumn flavors.

I love making drinks with seasonal fruit, simmering the juice with sugar, honey, and other ingredients to form a simple syrup that can be mixed with fizzy water and adjusted to each person’s preference for sweetness. Asian pear is especially juicy and it doesn’t take much to extract the liquid (a juicer is the easiest way to do this, but you can also use a blender or food processor to make a puree). Even with the pulp strained out, there’s a smoothness to the pear juice that makes the soda quite pleasant to sip.

What really takes the drink to the next level is the infusion of rosemary, ginger, and nutmeg. After the initial sweetness of the soda, traces of these herbs and spices linger on the tongue and throat – not so much as distinct seasonings but just a mellow warmth. I think it would make a lovely, non-alcoholic option for a cocktail party.


Drink Recipe: Asian Pear Sparkler

With several of my family members and friends allergic to alcohol, I’m looking at the holidays as a time to invent seasonal, booze-free drinks that still feel special. This Asian pear sparkler is smooth and refreshing with an enticing undercurrent of warm autumn flavors.

I love making drinks with seasonal fruit, simmering the juice with sugar, honey, and other ingredients to form a simple syrup that can be mixed with fizzy water and adjusted to each person’s preference for sweetness. Asian pear is especially juicy and it doesn’t take much to extract the liquid (a juicer is the easiest way to do this, but you can also use a blender or food processor to make a puree). Even with the pulp strained out, there’s a smoothness to the pear juice that makes the soda quite pleasant to sip.

What really takes the drink to the next level is the infusion of rosemary, ginger, and nutmeg. After the initial sweetness of the soda, traces of these herbs and spices linger on the tongue and throat – not so much as distinct seasonings but just a mellow warmth. I think it would make a lovely, non-alcoholic option for a cocktail party.


Drink Recipe: Asian Pear Sparkler

With several of my family members and friends allergic to alcohol, I’m looking at the holidays as a time to invent seasonal, booze-free drinks that still feel special. This Asian pear sparkler is smooth and refreshing with an enticing undercurrent of warm autumn flavors.

I love making drinks with seasonal fruit, simmering the juice with sugar, honey, and other ingredients to form a simple syrup that can be mixed with fizzy water and adjusted to each person’s preference for sweetness. Asian pear is especially juicy and it doesn’t take much to extract the liquid (a juicer is the easiest way to do this, but you can also use a blender or food processor to make a puree). Even with the pulp strained out, there’s a smoothness to the pear juice that makes the soda quite pleasant to sip.

What really takes the drink to the next level is the infusion of rosemary, ginger, and nutmeg. After the initial sweetness of the soda, traces of these herbs and spices linger on the tongue and throat – not so much as distinct seasonings but just a mellow warmth. I think it would make a lovely, non-alcoholic option for a cocktail party.


Drink Recipe: Asian Pear Sparkler

With several of my family members and friends allergic to alcohol, I’m looking at the holidays as a time to invent seasonal, booze-free drinks that still feel special. This Asian pear sparkler is smooth and refreshing with an enticing undercurrent of warm autumn flavors.

I love making drinks with seasonal fruit, simmering the juice with sugar, honey, and other ingredients to form a simple syrup that can be mixed with fizzy water and adjusted to each person’s preference for sweetness. Asian pear is especially juicy and it doesn’t take much to extract the liquid (a juicer is the easiest way to do this, but you can also use a blender or food processor to make a puree). Even with the pulp strained out, there’s a smoothness to the pear juice that makes the soda quite pleasant to sip.

What really takes the drink to the next level is the infusion of rosemary, ginger, and nutmeg. After the initial sweetness of the soda, traces of these herbs and spices linger on the tongue and throat – not so much as distinct seasonings but just a mellow warmth. I think it would make a lovely, non-alcoholic option for a cocktail party.


Drink Recipe: Asian Pear Sparkler

With several of my family members and friends allergic to alcohol, I’m looking at the holidays as a time to invent seasonal, booze-free drinks that still feel special. This Asian pear sparkler is smooth and refreshing with an enticing undercurrent of warm autumn flavors.

I love making drinks with seasonal fruit, simmering the juice with sugar, honey, and other ingredients to form a simple syrup that can be mixed with fizzy water and adjusted to each person’s preference for sweetness. Asian pear is especially juicy and it doesn’t take much to extract the liquid (a juicer is the easiest way to do this, but you can also use a blender or food processor to make a puree). Even with the pulp strained out, there’s a smoothness to the pear juice that makes the soda quite pleasant to sip.

What really takes the drink to the next level is the infusion of rosemary, ginger, and nutmeg. After the initial sweetness of the soda, traces of these herbs and spices linger on the tongue and throat – not so much as distinct seasonings but just a mellow warmth. I think it would make a lovely, non-alcoholic option for a cocktail party.


Drink Recipe: Asian Pear Sparkler

With several of my family members and friends allergic to alcohol, I’m looking at the holidays as a time to invent seasonal, booze-free drinks that still feel special. This Asian pear sparkler is smooth and refreshing with an enticing undercurrent of warm autumn flavors.

I love making drinks with seasonal fruit, simmering the juice with sugar, honey, and other ingredients to form a simple syrup that can be mixed with fizzy water and adjusted to each person’s preference for sweetness. Asian pear is especially juicy and it doesn’t take much to extract the liquid (a juicer is the easiest way to do this, but you can also use a blender or food processor to make a puree). Even with the pulp strained out, there’s a smoothness to the pear juice that makes the soda quite pleasant to sip.

What really takes the drink to the next level is the infusion of rosemary, ginger, and nutmeg. After the initial sweetness of the soda, traces of these herbs and spices linger on the tongue and throat – not so much as distinct seasonings but just a mellow warmth. I think it would make a lovely, non-alcoholic option for a cocktail party.


Drink Recipe: Asian Pear Sparkler

With several of my family members and friends allergic to alcohol, I’m looking at the holidays as a time to invent seasonal, booze-free drinks that still feel special. This Asian pear sparkler is smooth and refreshing with an enticing undercurrent of warm autumn flavors.

I love making drinks with seasonal fruit, simmering the juice with sugar, honey, and other ingredients to form a simple syrup that can be mixed with fizzy water and adjusted to each person’s preference for sweetness. Asian pear is especially juicy and it doesn’t take much to extract the liquid (a juicer is the easiest way to do this, but you can also use a blender or food processor to make a puree). Even with the pulp strained out, there’s a smoothness to the pear juice that makes the soda quite pleasant to sip.

What really takes the drink to the next level is the infusion of rosemary, ginger, and nutmeg. After the initial sweetness of the soda, traces of these herbs and spices linger on the tongue and throat – not so much as distinct seasonings but just a mellow warmth. I think it would make a lovely, non-alcoholic option for a cocktail party.


Drink Recipe: Asian Pear Sparkler

With several of my family members and friends allergic to alcohol, I’m looking at the holidays as a time to invent seasonal, booze-free drinks that still feel special. This Asian pear sparkler is smooth and refreshing with an enticing undercurrent of warm autumn flavors.

I love making drinks with seasonal fruit, simmering the juice with sugar, honey, and other ingredients to form a simple syrup that can be mixed with fizzy water and adjusted to each person’s preference for sweetness. Asian pear is especially juicy and it doesn’t take much to extract the liquid (a juicer is the easiest way to do this, but you can also use a blender or food processor to make a puree). Even with the pulp strained out, there’s a smoothness to the pear juice that makes the soda quite pleasant to sip.

What really takes the drink to the next level is the infusion of rosemary, ginger, and nutmeg. After the initial sweetness of the soda, traces of these herbs and spices linger on the tongue and throat – not so much as distinct seasonings but just a mellow warmth. I think it would make a lovely, non-alcoholic option for a cocktail party.


Drink Recipe: Asian Pear Sparkler

With several of my family members and friends allergic to alcohol, I’m looking at the holidays as a time to invent seasonal, booze-free drinks that still feel special. This Asian pear sparkler is smooth and refreshing with an enticing undercurrent of warm autumn flavors.

I love making drinks with seasonal fruit, simmering the juice with sugar, honey, and other ingredients to form a simple syrup that can be mixed with fizzy water and adjusted to each person’s preference for sweetness. Asian pear is especially juicy and it doesn’t take much to extract the liquid (a juicer is the easiest way to do this, but you can also use a blender or food processor to make a puree). Even with the pulp strained out, there’s a smoothness to the pear juice that makes the soda quite pleasant to sip.

What really takes the drink to the next level is the infusion of rosemary, ginger, and nutmeg. After the initial sweetness of the soda, traces of these herbs and spices linger on the tongue and throat – not so much as distinct seasonings but just a mellow warmth. I think it would make a lovely, non-alcoholic option for a cocktail party.


Drink Recipe: Asian Pear Sparkler

With several of my family members and friends allergic to alcohol, I’m looking at the holidays as a time to invent seasonal, booze-free drinks that still feel special. This Asian pear sparkler is smooth and refreshing with an enticing undercurrent of warm autumn flavors.

I love making drinks with seasonal fruit, simmering the juice with sugar, honey, and other ingredients to form a simple syrup that can be mixed with fizzy water and adjusted to each person’s preference for sweetness. Asian pear is especially juicy and it doesn’t take much to extract the liquid (a juicer is the easiest way to do this, but you can also use a blender or food processor to make a puree). Even with the pulp strained out, there’s a smoothness to the pear juice that makes the soda quite pleasant to sip.

What really takes the drink to the next level is the infusion of rosemary, ginger, and nutmeg. After the initial sweetness of the soda, traces of these herbs and spices linger on the tongue and throat – not so much as distinct seasonings but just a mellow warmth. I think it would make a lovely, non-alcoholic option for a cocktail party.


Watch the video: Pear Banana Smoothie. Breakfast Smoothie. Piyas Kitchen (August 2022).