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–+ servings

Sparkling Vanilla Pear Mocktail (Enhanced Fall Edition)

Think autumn in a glass: fragrant pear, warm vanilla, subtle herbs, fizzy brightness. This mocktail starts with a vanilla-infused pear base, and ends with sparkle, beautiful garnishes, and optional twists for cocktail lovers. Make it your own.
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Prep Time 30 minutes
Course Drinks
Servings 4

Equipment

  • 1 pitcher large
  • cocktail stirrer or wooden spoon
  • 4 lowball cocktail glasses

Ingredients
  

  • 3 cups high-quality pear juice or pear + pear nectar blend
  • 1 ripe pear peeled, cored, and puréed (about 1 cup)
  • 1 vanilla bean split and scraped (plus pod)
  • 1 –2 Tbsp maple syrup adjust to taste
  • 1 small slice fresh ginger optional
  • 1 small sprig fresh thyme or rosemary
  • 1 small cinnamon stick optional
  • Sparkling water chilled (about 1–1½ cups)
  • Ice large cubes preferred
  • Lemon wedge for glass rim
  • Cinnamon sugar mixture for rimming glass
  • Garnishes: thin pear slices vanilla bean pod, fresh thyme/rosemary, star anise

Instructions
 

Infusion base

  • In a pitcher, combine the pear juice, pear purée, maple syrup, vanilla bean (scraped and pod), ginger slice, thyme sprig, and cinnamon stick. Stir lightly to combine. Refrigerate for at least 30 minutes, up to 2 hours (don’t let it sit too long or overpower).

Prep glasses

  • While infusion chills, prep your glasses: rub a lemon wedge around the rim, then dip/rim in a cinnamon sugar mixture (a mix of fine sugar + ground cinnamon + a tiny pinch of vanilla powder if you have). Place large ice cube(s) in the glasses.

Add the fizz

  • Right before serving, pour chilled sparkling water into the pitcher (start with 1 cup, add more if needed) and stir gently to preserve bubbles.

Pour & garnish

  • Distribute the mocktail into each glass over the ice. Let a vanilla bean pod float in each if you like. Garnish with thin pear slices (you can fan them on the rim or float inside), a sprig of thyme or rosemary, and optionally a star anise.

Optional cocktail variant

  • If you want boozy: instead of (or in addition to) sparkling water, use chilled Prosecco, Champagne, or a light spirit (pear brandy, vodka) in a portion of the pour.

Notes

  • The fresh pear purée adds real texture and intensifies the pear flavor. If you prefer ultra-smooth, strain it before mixing.
  • Adjust the sweetness gradually—taste before adding full maple syrup. Keep everything cold (juice, glasses, ice, sparkling) so fizz lasts longer.
  • Use large ice cubes to slow dilution. For a single serving: Use ~¾ cup infused base + ¼ cup sparkling water (or adjust) in one glass.
  • Garnishes elevate the look and aroma—don’t skip them. You can make the infused base ahead (but add sparkle last minute).
  • For a more savory twist: drop in a tiny sprig of rosemary or mint in the glass when serving.
Tried this recipe?Let us know how it was!