If you’re looking for the perfect cocktail to shake up for Thanksgiving or your Friendsgiving festivities, this Spiced Pear Mule is IT! It’s loaded with delicious Fall flavors but still feels light and refreshing and not too sweet. And because no one likes a sugar hangover the morning after indulging in some cocktails, this recipe is lower in sugar, flavored with muddled fresh pear and spices, and lightened up by using ginger lemon sparkling water instead of ginger beer. The pear simple syrup is the real star of this recipe, and you’ll end up having some extra after you make your cocktails, so save it to add into your oatmeal, lattes, pancake batter, or even to pour over ice cream. I made this cocktail with my friend Alec (click here to watch!), and we made hers a mocktail since she’s currently a prego mama-to-be, and she loved hers just as much! So whether you add in the pear vodka or leave it out, it will still bring on the festive holiday vibes!
Ingredients
For the Pear Simple Syrup (makes about 1/2 cup):
1/2 cup water
1/4 cup coconut sugar
2 cinnamon sticks
2 whole cloves
1 pear, chopped
1 1/2 tbsp lemon juice
For the cocktail (serves 1):
2 oz pear vodka, if using (I used Grey Goose La Poire vodka)
1 oz pear simple syrup
1 tbsp lemon juice
4-6 oz Ginger Lemon Olipop Soda
Ice
Garnish: pear slice, cinnamon stick, and a sprig of rosemary or thyme
Instructions
- Add all ingredients into a small sauce pan. Give it a stir and then turn the burner on to medium heat.
- Let it come to a boil, stirring occasionally, then reduce to a simmer.
- Let simmer for about 10 minutes, mashing up the pears as it simmers and stirring every few minutes. Remove from heat and pour into a glass or jar. Set aside to cool.
(Note: you won’t use all of the pear simple syrup for the cocktail, so save leftovers for your oatmeal, pancakes, or to pour over ice cream!)
- Fill copper mugs with ice.
- Add pear simple syrup, lemon juice, vodka (if using), and enough Olipop to fill your mug.
- Give it a stir, then garnish with a slice of pear, a cinnamon stick, and a sprig of fresh thyme or rosemary. Enjoy!
