Maple Pear Ginger Fizz
Pears are the most underrated fruit of fall and I will die on this hill. Apples get the parades, the pies, the candles that smell like a lie. Pears just sit quietly in the fruit bowl being perfect.
October is peak pear season, so I gave them the spotlight they deserve. This Maple Pear Ginger Fizz is juicy pear, a splash of real maple syrup, a little fresh ginger kick, and ginger beer on top for bubbles.
It tastes like a pear crumble that joined a gym: cozy and sweet, but bright and zingy. It takes 5 minutes, no fancy gear, and it looks very fancy in a coupe at a dinner party. Zero alcohol, all fizz.
Why you’ll love it
- Peak season flavor: ripe pear plus pear nectar means big, juicy pear taste in every sip.
- Cozy but bright: maple brings the warm fall vibes, lemon and ginger keep it from getting too sweet.
- Dinner party ready: make the base ahead in a pitcher and top each glass with ginger beer when guests show up.
- Allergy friendly: no dairy, eggs, nuts, gluten, soy or sesame in the recipe as written (always check your ginger beer label).
Tips for the best fizz
- Use a ripe pear. It should give a little when you press near the stem. Hard pears taste like a crunchy cucumber with ambitions.
- Pear nectar, not pear juice, if you can. Nectar is thicker and more pear-y. Clear pear juice works too, just add a splash more maple.
- Ginger beer vs ginger ale: ginger beer is spicy and bold, ginger ale is the chill cousin. Pick your adventure.
- Strain it. A quick pour through a fine strainer catches the ginger bits and pear pulp so the drink stays silky.
- Batch it: multiply the pear, maple, lemon and ginger, muddle and strain into a pitcher, chill, then top each glass with ginger beer so nothing goes flat.
More cozy fall sips
Still in your fall drink era? Same. Try the Caramel Apple Cider Float for dessert, or the Maple Pecan Coke if you’re a maple person like me.
Maple Pear Ginger Fizz
A bubbly fall pear mocktail with muddled ripe pear, pear nectar, maple syrup, fresh ginger and lemon, topped with ginger beer. Alcohol-free.
Ingredients
- 1/4 ripe pear chopped (about 1/4 cup), plus thin pear slices for garnish
- 2 oz pear nectar or pear juice (1/4 cup)
- 1/2 oz pure maple syrup 1 tbsp; add more to taste
- 1/2 oz fresh lemon juice 1 tbsp
- 2 thin slices fresh ginger about 1/2 inch total, peeled
- 4 oz ginger beer chilled (1/2 cup); use ginger ale for a milder fizz
- ice
- 1 cinnamon stick optional, for garnish
Instructions
- Add the chopped pear and fresh ginger slices to a shaker or sturdy glass. Muddle well until the pear is mashed and juicy.
- Add the pear nectar, maple syrup, lemon juice and a handful of ice. Shake (or stir hard) for about 10 seconds.
- Strain into a glass filled with fresh ice. A fine strainer catches the ginger bits and pulp.
- Top slowly with chilled ginger beer and give it one gentle stir.
- Garnish with thin pear slices and a cinnamon stick if you like. Taste and add a little more maple if your pear was on the tart side. Serve right away.
Notes
Allergens: none of the common allergens (dairy, eggs, nuts, peanuts, gluten, soy, sesame, fish, shellfish) in the recipe as written. Ginger beer brands vary, so check the label. Spicier ginger beers can be strong for kids, so use ginger ale for them.
How to order it at a bar or soda shop: Ask for "a ginger beer with pear juice or pear syrup, a splash of lemon, and a little maple or simple syrup, over ice, no alcohol." Lots of bars stock ginger beer for Moscow Mules, so you can also ask for "a virgin mule with pear" in fall. At a soda shop, ask for "ginger ale with pear and a pump of maple or brown sugar syrup."
Make ahead: Muddle, strain and chill the pear base up to 1 day ahead. Top with ginger beer right before serving.
