Ginger and pear sparkle together in a spritzer where I swapped stevia for a real sugar simple syrup to create a bubbly Thanksgiving sipper that surprises without being fussy.

I adapted a Zevia recipe for the holiday table, replacing the stevia-based syrup with real sugar and making a few small tweaks so it works for people who usually pass on bourbon; as I curated my list of Fall Cocktails for Thanksgiving, this spritzer earned a spot for its bright, unexpected pairing.

Jump to Recipe

Thanksgiving nights ask for something a little different, so I mixed pear nectar with a splash of bourbon to make a bright spritzer that still feels grown up. I wasnt expecting to love it, especially since I’m not a big bourbon person, but the pear cuts through and makes it oddly festive.

It’s light enough to sip between courses yet curious enough to start a conversation. I keep thinking this belongs in both Fall Cocktails and Holiday Drinks roundups, and yet it’s simple enough anyone can try it.

Try it cold, with a pear slice on top, and see what you think.

Ingredients

Print Recipe (No Advertisments)

Bourbon: Warm oaky spirit adding caramel vanilla and spice, brings alcohol warmth but no nutrients.
Pear nectar: Sweet fruity juice, provides natural sugars, some fiber, vitamin C and mild body.
Lemon juice: Bright tart acidity that cuts sweetness, adds vitamin C and lively citrus zip.
Simple syrup: Pure sweetener, adds smooth sweetness with no extra flavor, increases calories.
Ginger beer: Spicy bubbly mixer, adds ginger heat and fizz, some brands are sweetened.
Fresh ginger: Pungent root gives warming spice and aromatic bite, may aid digestion slightly.
Rosemary sprig: Herbal aroma garnish, adds piney notes and festive look, minimal calories.
Crystallized ginger: Candied ginger adds chewy sweet heat, high in sugar so use sparingly.

Ingredient Quantities

1 1/2 oz bourbon, room temp if you like

2 oz pear nectar or pear juice, unsweetened

1/2 oz freshly squeezed lemon juice

1/2 oz simple syrup (made with granulated sugar and water, 1 part sugar to 1 part water)

2 to 3 oz ginger beer or ginger ale (Zevia ginger beer works too)

Splash sparkling water or club soda, optional

Ice cubes

Pear slice for garnish

Crystallized or candied ginger for garnish, optional

Fresh ginger, about a 1 inch piece, optional

Fresh rosemary or thyme sprig for garnish, optional

How to Make this

Print Recipe (No Advertisments)

1. Make a quick simple syrup: combine equal parts granulated sugar and water in a small saucepan, heat just until the sugar dissolves, cool to room temp; you only need a little but make extra if you want it sweeter.

2. If using fresh ginger, peel and grate or finely mince about a 1 inch piece; you can muddle this in the shaker to really wake up the ginger flavor.

3. In a cocktail shaker add 1 1/2 oz bourbon (room temp if you like), 2 oz pear nectar, 1/2 oz freshly squeezed lemon juice, and 1/2 oz of the simple syrup; add the muddled ginger now if using.

4. Add a good handful of ice to the shaker, cap it, and shake for about 10 to 15 seconds until well chilled.

5. Fill a Collins or rocks glass with fresh ice cubes.

6. Strain the shaken mixture into the glass over the ice, you can fine strain if you used fresh ginger and want a smoother drink.

7. Top with 2 to 3 oz ginger beer or ginger ale depending on how spicy or sweet you want it, and add a splash of sparkling water or club soda if you want it lighter and bubblier.

8. Give it one gentle stir, taste, and add a little more simple syrup if you want it sweeter or a squeeze more lemon if it needs brightness.

9. Garnish with a pear slice, a piece of crystallized or candied ginger if using, and a sprig of fresh rosemary or thyme for that festive aroma.

10. Serve right away over ice, enjoy, and don’t worry if the ginger floats a bit, it only makes it more rustic and cozy.

Equipment Needed

1. Small saucepan for the simple syrup, you only need a little but make extra if you want it sweeter
2. Cocktail shaker with lid, Boston or cobbler style works fine for shaking with ice
3. Jigger or measuring spoons to measure the bourbon, lemon and syrup
4. Hand juicer or reamer for fresh lemon juice
5. Muddler to bruise fresh ginger or a fine microplane grater if you prefer to grate it
6. Strainer setup, a cocktail strainer plus a small fine mesh strainer if you used fresh ginger
7. Collins glass or rocks glass for serving over ice
8. Bar spoon for a gentle stir and an ice scoop or tongs to fill the glass
9. Paring knife and cutting board for pear slices, candied ginger and herb sprigs

FAQ

Q: Can I make this drink without alcohol? A: Yes, dont worry, it still tastes great. Swap the bourbon for extra pear nectar or a nonalcoholic whiskey substitute, maybe add a splash of strong brewed black tea for depth, and skip the booze the same way — keep the lemon and ginger beer for zing.

Q: My pear nectar is really sweet, how do I cut the sugar? A: Cut the simple syrup in half or leave it out, use a dry ginger beer instead of sweet ginger ale, and add a little more lemon to balance sweetness. Taste as you go.

Q: Can I make this ahead for a party? A: Totally. Mix the bourbon, pear nectar, lemon juice, and simple syrup in a pitcher and chill up to 24 hours. Add ice, ginger beer and a splash of soda right before serving so it stays fizzy.

Q: Which ginger option is best ginger beer or ginger ale? A: Ginger beer gives a stronger spicy kick and more flavor, ginger ale is milder and sweeter. Use what you like, or try Zevia ginger beer if you want less sugar.

Q: How do I get the best aroma with the herbs and ginger? A: Gently clap or bruise the rosemary or thyme before garnishing to wake up the oils, and if you want more ginger heat shave or muddle a small piece of fresh ginger into the mix. Dont overdo it, a little goes a long way.

Q: Any tips to keep the spritzer from getting watered down? A: Use large ice cubes or pre-chill all ingredients, add the ice at the last minute, and pour ginger beer right before serving so it stays bubbly longer.

Thanksgiving Bourbon Pear Spritzers Recipe Substitutions and Variations

Bourbon: try 1 1/2 oz rye whiskey for a spicier kick, or 1 1/2 oz brandy or aged rum for a fruitier warmer note; for booze-free use a nonalcoholic “whiskey” alternative or 1 1/2 oz strong chilled black tea plus a splash of apple cider to give body and warmth
Pear nectar: swap equal parts unsweetened apple juice or white grape juice, or use peach nectar; if you only have canned pears, blitz 1 part pear puree with 1 part water to match texture
Simple syrup: substitute 1/2 oz honey syrup (1:1 honey to water) or 1/2 oz pure maple syrup for autumn flavor, or 1/4 to 1/2 oz agave nectar if you want it sweeter without extra stickiness
Ginger beer/ginger ale: use ginger kombucha or a spicy ginger soda, or top with club soda and add 1/2 oz ginger syrup; for a fall twist try sparkling apple cider for a sweeter, apple-pear vibe

Pro Tips

1. Start light with fresh ginger, you can always add more. If you muddle too long it gets bitter and will bury the pear, so taste as you go and fine strain if you dont want bits floating.

2. Chill the glass and the pear juice ahead of time so the drink stays cold longer. Bourbon at room temp smells nicer, but if your place is warm pop the bottle in the fridge for a few minutes so it doesnt wash out the chill.

3. Always taste and tweak before you top with ginger beer because that adds sweetness and fizz. Fix acidity or sweetness first with lemon or simple syrup, you cant take sugar out later but you can add acid.

4. Slap a rosemary or thyme sprig between your hands to wake the oils and then drop it in, that aroma makes a big difference. Freeze or chill the pear slice so it looks crisp longer and stick the candied ginger on a pick so it doubles as a snack.

Thanksgiving Bourbon Pear Spritzers Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Ginger and pear sparkle together in a spritzer where I swapped stevia for a real sugar simple syrup to create a bubbly Thanksgiving sipper that surprises without being fussy.

Servings

servings

Calories

230

kcal

Equipment: 1. Small saucepan for the simple syrup, you only need a little but make extra if you want it sweeter
2. Cocktail shaker with lid, Boston or cobbler style works fine for shaking with ice
3. Jigger or measuring spoons to measure the bourbon, lemon and syrup
4. Hand juicer or reamer for fresh lemon juice
5. Muddler to bruise fresh ginger or a fine microplane grater if you prefer to grate it
6. Strainer setup, a cocktail strainer plus a small fine mesh strainer if you used fresh ginger
7. Collins glass or rocks glass for serving over ice
8. Bar spoon for a gentle stir and an ice scoop or tongs to fill the glass
9. Paring knife and cutting board for pear slices, candied ginger and herb sprigs

Ingredients

1 1/2 oz bourbon, room temp if you like
2 oz pear nectar or pear juice, unsweetened
1/2 oz freshly squeezed lemon juice
1/2 oz simple syrup (made with granulated sugar and water, 1 part sugar to 1 part water)
2 to 3 oz ginger beer or ginger ale (Zevia ginger beer works too)
Splash sparkling water or club soda, optional
Ice cubes
Pear slice for garnish
Crystallized or candied ginger for garnish, optional
Fresh ginger, about a 1 inch piece, optional
Fresh rosemary or thyme sprig for garnish, optional

Directions

Make a quick simple syrup: combine equal parts granulated sugar and water in a small saucepan, heat just until the sugar dissolves, cool to room temp; you only need a little but make extra if you want it sweeter.
If using fresh ginger, peel and grate or finely mince about a 1 inch piece; you can muddle this in the shaker to really wake up the ginger flavor.
In a cocktail shaker add 1 1/2 oz bourbon (room temp if you like), 2 oz pear nectar, 1/2 oz freshly squeezed lemon juice, and 1/2 oz of the simple syrup; add the muddled ginger now if using.
Add a good handful of ice to the shaker, cap it, and shake for about 10 to 15 seconds until well chilled.
Fill a Collins or rocks glass with fresh ice cubes.
Strain the shaken mixture into the glass over the ice, you can fine strain if you used fresh ginger and want a smoother drink.
Top with 2 to 3 oz ginger beer or ginger ale depending on how spicy or sweet you want it, and add a splash of sparkling water or club soda if you want it lighter and bubblier.
Give it one gentle stir, taste, and add a little more simple syrup if you want it sweeter or a squeeze more lemon if it needs brightness.
Garnish with a pear slice, a piece of crystallized or candied ginger if using, and a sprig of fresh rosemary or thyme for that festive aroma.
Serve right away over ice, enjoy, and don't worry if the ginger floats a bit, it only makes it more rustic and cozy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.