Sparkling Pear Ginger Beer Mocktail
This light and fruity ginger beer mocktail is a lovely combination of sweetness and spice.
Servings: 1
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.
- 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.
- 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
Calories: 135.5kcal | Carbohydrates: 36g | Protein: 0.1g | Fat: 0.1g | Sodium: 32.2mg | Potassium: 27.7mg | Fiber: 0.7g | Sugar: 35.1g | Vitamin A: 2.1IU | Vitamin C: 0.8mg | Calcium: 17.1mg | Iron: 1.1mg
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