Pear Vanilla Collins Cocktail Recipe

If you’re after a refreshing drink with a bit of a twist, you might want to try this Pear Vanilla Collins cocktail. It’s light, crisp, and blends ripe pear with sweet vanilla, a squeeze of lemon, and just enough bubbly soda water to keep things lively.

Honestly, I find it easy to make at home—even if you’re not exactly a cocktail pro. Every time I serve this, someone wants the recipe. It’s not your run-of-the-mill cocktail, and that touch of vanilla? It just makes it pop.

If you’ve got fresh pears around and prefer cocktails that are sweet but not over-the-top, this one’s probably right up your alley.

Pear Vanilla Collins Cocktail Recipe

This cocktail brings together the gentle flavor of pear and a little vanilla in a sparkling, Collins-style drink. I can whip it up with just a few basic tools and simple ingredients.

Equipment

• Cocktail shaker
• Jigger or shot glass for measuring
• Fine mesh strainer (optional, for a smoother finish)
• Bar spoon
• Highball glass
• Peeler or small knife (for garnish)
• Ice scoop or tongs

A clean shaker really helps the flavors come together. I like using a highball glass—it keeps the drink cold and shows off those bubbles. If you’re picky about texture, a mesh strainer does the trick, especially with fresh juice.

Ingredients

• 2 oz gin (or go with vodka if you want something milder)
• 1 oz fresh lemon juice
• 1.5 oz pear juice (fresh or from a carton)
• 0.5 oz vanilla syrup
• Soda water or club soda, to top
• Ice cubes
• Fresh pear slice, for garnish (optional)
• Lemon wheel, for garnish (optional)

Ripe pears make the best juice, hands down. No vanilla syrup? Just mix a drop or two of vanilla extract into some simple syrup. Fresh lemon juice keeps things bright and balances the sweetness.

Instructions

• Fill your cocktail shaker with ice.
• Pour in the gin (or vodka), lemon juice, pear juice, and vanilla syrup.
• Shake it up for about 15 seconds, or until the outside of the shaker feels cold.
• Strain the mix into a highball glass packed with ice.
• Top with soda water or club soda.
• Give it a gentle stir with a bar spoon.
• Garnish with a pear slice or lemon wheel—if you’re feeling fancy.

Shaking really chills the drink and blends the flavors. I usually shake until my hands start to go numb from the cold. Stirring gently after adding soda keeps those bubbles around a little longer.

Notes

I always prefer freshly squeezed pear juice, but honestly, store-bought works if you’re in a rush. Gin gives it that botanical kick, though vodka is a good call if you want something smoother. It’s easy to make vanilla syrup at home with vanilla extract and simple syrup.

If it turns out too sweet, I just cut back on the vanilla syrup or squeeze in a bit more lemon. Not into fizzy drinks? Use less soda water. Garnishes are nice for presentation, but let’s be real—they’re totally optional. Sometimes I’ll drop a thin pear slice right in the glass just for the color.

Serve this Pear Vanilla Collins over lots of ice to keep it crisp. If you’re making drinks for a crowd, just scale up the ingredients and use a big pitcher. It’s the kind of cocktail that just works on a warm day or whenever you’re craving something smooth and refreshing.

Tasting Notes

When I take a sip of the Pear Vanilla Collins, the pear flavor jumps out first. It’s light, a bit sweet, and honestly just blends so well with the mellow vanilla.

The vanilla adds this soft, almost creamy vibe—kind of soothing, really. Somehow, the drink never goes overboard on sweetness; it just lands in that sweet spot between balanced and fresh.

Sometimes I’ll toss a sprig of thyme on top. The thyme gives off a gentle herbal scent, which adds a little something extra but doesn’t steal the show from the pear and vanilla.

It actually makes the whole thing smell kind of fresh and a tad earthy, which I really like.

Every sip brings a bit of fizz from the sparkling water. Lemon juice throws in some tartness that just wakes up the fruitiness.

Honestly, this cocktail goes down easy—maybe too easy. It’s at its best when served ice-cold, if you ask me.