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Pear Cider Aperol Spritz

Add a sophisticated twist to your holiday celebrations with this Pear Cider Aperol Spritz. This festive cocktail combines the citrusy charm of Aperol, the crisp sweetness of pear cider, and the sparkle of Prosecco, finished with fragrant rosemary and a delicate pear slice.

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Pear Cider Aperol Spritz

Pear Cider Aperol Spritz

Prep Time: 4 minutes
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Course: Drinks
Cuisine: American
Keyword: Christmas, Christmas Aperol Cocktails, Christmas cocktails, Christmas drinks, pear, pear cocktails
Servings: 1
Author: Paul Kushner

Ingredients

  • 2 oz Prosecco
  • 2 oz pear cider
  • 1 oz Aperol
  • 1 oz apple juice
  • 1 pear slice for garnish
  • 1 sprig of rosemary for garnish

Instructions

  • Fill a large wine glass with ice to the brim.
  • Pour in the Aperol, pear cider, and apple juice. Gently stir to combine the flavors.
  • Slowly add the Prosecco and give it a light stir to maintain the bubbly fizz.
  • Garnish with a thin pear slice and a sprig of rosemary for a festive, aromatic touch.
  • Serve immediately and enjoy the sparkling holiday vibes.

Notes

Pro Tips

  • Use a crisp, dry pear cider for a balanced sweetness that complements the Aperol.
  • To prevent the pear slice from browning, soak it briefly in lemon water before garnishing.
  • Chill all your ingredients beforehand to keep the drink perfectly refreshing.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Pear Cider Aperol Spritz is a delightful blend of sweet and tangy flavors, with citrusy notes from the Aperol and the crisp fruitiness of pear cider and apple juice. The Prosecco adds an effervescent touch, while the rosemary and pear garnish elevate the drink with festive sophistication. Cheers!

See also  Bad Santa
Pear Cider Aperol Spritz
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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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.

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