Rumchata Pear and Ginger Cocktail Recipe

ByJohn

I wanted a drink that feels fresh, but still creamy and smooth. Mixing crisp pear and spicy ginger with the sweet, milky flavor of Rumchata totally does the trick.

This easy cocktail blends Rumchata, pear juice, and ginger to create a unique and tasty drink you can make at home.

The flavors just come together without much fuss, and you really don’t need any rare ingredients. I find this recipe hits the spot when I want something a little different to share with friends—or just enjoy alone.

Let’s get into how you can mix up this drink in just a few minutes.

Rumchata Pear and Ginger Cocktail Recipe

Rumchata Pear And Ginger Cocktail Recipe

Rumchata Pear and Ginger Cocktail Recipe
This drink brings together creamy Rumchata, sweet pear juice, and spicy ginger beer for a balanced cocktail. My steps are simple, using common kitchen tools and straightforward ingredients.
John
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 1

Equipment

  • A cocktail shaker is great for mixing and chilling,
  • but honestly, a jar with a tight lid works if that’s all you’ve got—just maybe not as cold.
  • A jigger or measuring spoons are handy for pouring exact amounts, so the drink tastes consistent.
  • I like to use a fine strainer to catch ice chips or fruit pulp.
  • There’s also a bar spoon for gentle stirring, especially if I want to layer some flavors.
  • And of course, a sturdy glass—an old-fashioned or rocks glass works best for serving.
  • For garnish, I just grab a small knife or peeler. Slicing pear or ginger for decoration is quick with those.

Ingredients

I stick to ingredients that are easy to find. Here’s what I gather before starting:

  • Rumchata 2 oz
  • Pear juice 1.5 oz
  • Ginger beer 2 oz
  • Vodka 0.5 oz
  • Ice 1 cup approx
  • Pear slice 1 for garnish
  • Fresh ginger 1 thin slice

The vodka bumps up the strength, but honestly, I skip it most of the time for a lighter sip

Instructions

  • I fill the shaker with ice, then add Rumchata, pear juice, and vodka if I’m using it. Shake hard for about 10 seconds—cold is key.
  • Strain into a glass filled with fresh ice. Next, I slowly pour in the ginger beer.
  • I stir gently with a bar spoon, so the soda keeps its fizz.
  • For garnish, I add a pear slice and a thin piece of ginger on top or hook them to the rim.
  • The drink’s ready to serve. If I’m making a bigger batch, I mix Rumchata, juice, and vodka first, then add ginger beer to each glass right before drinking to keep it bubbly.

Notes

Pear juice can be bottled or fresh pressed. If I use fresh, I shake or stir to mix up any pulp.
Sometimes I muddle a small piece of fresh ginger in the shaker for extra kick. Ginger beer spice levels can really vary, so I always taste the brand before mixing—some are way hotter than others.
If I want less sweetness, I’ll add a splash of club soda to cut the sugar from the ginger beer. For a non-alcoholic version, I skip the Rumchata and vodka, use pear nectar and ginger beer, and add just a touch of cream or milk. I serve it right away so the dairy doesn’t separate.

Tasting Notes

When I sip the Rumchata Pear and Ginger Cocktail, the first thing I notice is the creamy texture. It’s smooth and feels gentle on my tongue.

The sweet pear flavor comes forward right away. Ginger follows with a mild heat, balancing out the sweetness.

I can taste both flavors clearly. Key flavors in each sip:

  • Pear: light, sweet, and soft
  • Ginger: warm, a little spicy
  • Rumchata: creamy, with hints of cinnamon

The drink smells inviting. I pick up notes of pear, plus a little spice from the ginger.

The aftertaste is light. My mouth feels clean, with just a hint of ginger left behind.

This cocktail is easy to drink—and honestly, not too strong.

Must Have Ingredients

Substitute

Sometimes I just have to swap out ingredients for whatever’s already in my kitchen. Here are a few substitutions I’ve found that actually work for this cocktail.

If I don’t have pear juice, I grab apple juice or even white grape juice instead. Both are easy to find, and they’ve got that light, sweet taste that fits right in.

For the ginger syrup, I’ll mix honey with a little grated ginger. No fresh ginger? I’ll use a pinch of ground ginger, or honestly, ginger ale works for a milder vibe.

RumChata isn’t always on hand, so I’ll swap in another cream liqueur like Baileys. Sometimes I just mix up some cream, cinnamon, and rum myself.

If I’m skipping alcohol, I just leave out the liqueur. I’ll add more juice and maybe a splash of milk for that creamy texture.

I try to taste as I go, just to make sure the drink still lands smooth and sweet. Honestly, switching things up sometimes leads to flavors I like even more.

Hey there, I’m John Watson—a guy who’s spent over 20 years proving that a good drink can fix just about anything (well, almost anything). Whether it’s cocktails that wow or mocktails that mock boredom, I’m all about crafting sips with stories. Founder of ThirstyTales and full-time drink nerd, I’m here to help you shake things up, one glass at a time. Let’s mix, laugh, and maybe spill a little—cheers to the adventure!

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