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Pear and Honey Mocktail

The Pear and Honey Mocktail is a refreshing, non-alcoholic drink that combines the sweet, delicate flavor of pear with the warmth of ginger ale. With a sugared rim and herbal garnish, this mocktail is perfect for both casual sipping and elegant occasions.

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Pear and Honey Mocktail

Pear and Honey Mocktail

Prep Time: 3 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: Ginger Ale, pear, Thanksgiving, thanksgiving mocktails
Servings: 1
Author: Paul Kushner

Ingredients

  • 0.5 ounce pear syrup
  • 5 ounces ginger ale
  • Rosemary for garnish
  • pear syrup for rimming
  • Granulated sugar for rimming

Instructions

  • Place a small amount of sugar on a plate. Lightly coat the rim of a coupe glass with pear syrup, then dip the rim into the sugar until evenly coated.
  • Pour the pear syrup into the coupe glass, followed by the ginger ale. Stir gently to combine the flavors.
  • Add ice if desired, then garnish with a sprig of rosemary for a decorative and aromatic touch.
  • Serve immediately and enjoy this crisp, elegant mocktail!

Notes

Pro Tips

  • Pear Syrup: Make your own by simmering pear juice with a touch of honey until it reduces slightly. Let it cool before use.
  • Lightly bruise the herbs before adding them as a garnish to release more aroma.
  • For a more festive look, add a few edible flowers or a thin pear slice to the garnish.
See also  Crown Royal and Ginger Ale
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

This Pear and Honey Mocktail is a harmonious blend of sweet pear and ginger spice, with the sugared rim adding a touch of sweetness and texture to each sip. The fresh herb garnish brings an aromatic finish, making this drink feel both refreshing and refined.

Pear and Honey Mocktail
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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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