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.