Prosecco And Pear Ginger Cocktail Recipe
I’m a fan of how Prosecco’s crispness plays with the mellow pear and the zingy ginger. The recipe’s straightforward, with just a handful of ingredients and nothing too complicated tool-wise.
Equipment
- Cocktail shaker: Blends the pear nectar and ginger syrup nicely
- Jigger or measuring spoons: So you don’t accidentally overdo it
- Fine mesh strainer: Catches any pulp or bits
- Bar spoon: For a gentle stir—don’t kill the bubbles
- Champagne flute or wine glass: Keeps things festive and fizzy
- Small knife and cutting board: For a quick pear garnish
- Ice cubes: Chill the mix without making it watery
Ingredients
- 3 oz Prosecco nice and cold
- 2 oz pear nectar store-bought is fine, homemade if you’re feeling ambitious
- 0.5 oz ginger syrup bottled or homemade—see notes below
- 0.25 oz fresh lemon juice
- Ice cubes enough for the shaker
- Fresh pear slices optional, for garnish
- Crystallized ginger optional, for garnish
Instructions
- Fill your cocktail shaker halfway with ice.
- Add the pear nectar, ginger syrup, and lemon juice.
- Shake it up for 10–15 seconds, until the shaker feels chilly.
- Strain into a chilled flute or wine glass, but leave space for the Prosecco.
- Top up slowly with Prosecco, pouring down the side so you keep those bubbles lively.
- Give it a gentle stir with a bar spoon—just once or twice.
- If you’re feeling fancy, add a pear slice or a bit of crystallized ginger on top.
- Serve right away while it’s cold and sparkling
Notes
Fresh ginger syrup is easy enough to make. I usually simmer equal parts sugar and water with sliced ginger for 15 minutes, then strain and cool it.
Go for ripe, juicy pears if you’re making your own nectar. With bottled nectar, I always check that it’s 100% juice—the taste is just cleaner.
If I want to dial back the booze, I’ll use less Prosecco or swap in some club soda.
Chill everything first—the nectar, the syrup, even the glass if you can. It makes a difference for the bubbles.
This cocktail’s great with mild cheeses or crackers. The sweet and spicy thing really works with salty snacks, in my opinion.