Ginger Pear Champagne Cocktail Recipe

I love making simple cocktails that feel special, but don’t ask for a ton of effort. This ginger pear champagne cocktail is light and crisp, and there’s just the right mix of sweetness and spice.

You can throw it together in minutes with just a handful of ingredients. It’s one of those drinks that works for pretty much any celebration.

The pear brings a soft, fruity note, while the ginger gives a warm, refreshing kick. Champagne keeps things bubbly and bright—honestly, it’s so easy to sip and enjoy.

It looks fancy, but it’s not fussy to make. That’s my kind of cocktail.

If you like drinks that are fresh and not too sugary, this one should fit right in. I’ll lay out the simple steps and ingredients, plus give you a quick idea of what to expect, so you can mix it up without stress.

Ginger Pear Champagne Cocktail Recipe

I usually make this when I’m craving something crisp and lightly sweet, with just a little heat from the ginger. The fresh ginger brings warmth, the pear is smooth and fruity, and the champagne keeps it all lively.

Equipment

• Champagne flute – keeps the bubbles fresh and looks elegant.
• Small saucepan – for heating up the ginger simple syrup.
• Fine mesh strainer – to catch any ginger bits from the syrup.
• Measuring cups and spoons – makes things easier.
• Small knife and cutting board – for slicing ginger and pear.
• Small spoon or cocktail stirrer – to mix the syrup in the glass.
• Peeler – if you want to get fancy with pear garnish strips.

I stick with a champagne flute because it holds in the bubbles and aroma. The fine mesh strainer is key if you don’t want little pieces of ginger floating around.

Ingredients

• 1 cup water
• 1 cup sugar
• 2 inches fresh ginger, peeled and sliced thin
• 1 ripe pear, peeled and sliced for garnish
• 4 oz champagne or sparkling wine, chilled
• Ice cubes (optional, if you want to chill the syrup faster)

The ginger simple syrup is where most of the flavor comes from. I use equal parts sugar and water so it mixes easily.

Fresh ginger packs a much cleaner, sharper punch than powdered ginger ever could.

Instructions

• Add water, sugar, and sliced ginger to a small saucepan.
• Heat on medium, stirring until the sugar dissolves, then simmer for about 5 minutes.
• Take it off the heat and let it steep for 10 minutes.
• Strain the syrup through a fine mesh strainer into a heat-safe container.
• Pop the syrup in the fridge until it’s cold.
• Pour 1–2 tablespoons of ginger syrup into a champagne flute.
• Top with chilled champagne.
• Stir gently—don’t go wild or you’ll lose the bubbles.
• Garnish with a pear slice or a little peel strip if you’re feeling fancy.

I like making the syrup ahead so it’s ready to go when people show up. Stirring gently is important; nobody wants flat champagne.

Notes

That ginger syrup will stay good in the fridge for up to two weeks if you keep it sealed. Sometimes I make extra and toss it into tea or sparkling water.

If you want a stronger ginger kick, slice the ginger thinner and let it steep a bit longer.

For a less sweet drink, just use 1 tablespoon of syrup per glass. A ripe pear is best for garnish—it smells great and doesn’t take over the drink.

Tasting Notes

With that first sip, the pear’s light sweetness hits me right away. It’s crisp and clean—thankfully, not cloying or too sugary.

The pear flavor feels fresh and subtle, almost like it’s just hanging out in the background and letting everything else have a turn. I like that.

Then there’s the ginger, sneaking in with a gentle warmth that lingers after each sip. It doesn’t shout for attention, but it does bring a little spicy kick that keeps things from getting boring.

I find the ginger really makes the champagne pop, honestly. It adds something a bit unexpected.

Speaking of champagne, it’s got that bright, bubbly texture I always hope for. The bubbles seem to lift all the flavors up, making the whole drink feel lighter than I expected.

And those bubbles? They somehow make the ginger and pear aromas even more noticeable as I go.

I keep coming back to these three main flavors:

• Pear: sweet, soft, and fresh
• Ginger: warm, a touch spicy
• Champagne: crisp, dry, and, well, seriously bubbly