Sparkling Vanilla Pear Mocktail

This sparkling vanilla pear mocktail catches all the coziness and brightness of fall in every sip. Ripe pear, real vanilla, warming spices, and fresh herbs get layered together and gently sparkled up at serving, making this drink perfect for gatherings or a solo moment by the fire. You can keep it family—friendly or add a grown—up twist with a splash of prosecco or brandy.

I first mixed this up for a big autumn birthday and it instantly became the most—requested pitcher drink at our family holidays. The garnish options make every glass a showstopper and kids always ask for extra pear slices on top.

Ingredients

• Pear juice or nectar: High—quality pear juice or nectar gives natural sweetness and vivid pear taste, go for one without added sugar if possible
• Ripe pear purée: Brings creamy texture and rich flavor, look for pears that give a little when pressed at the stem
• Vanilla bean: Adds depth and aroma, try to pick plump moist beans with a strong fragrance, split them for max flavor
• Maple syrup: Balances tartness and enhances fall notes, real maple is worth it for the depth
• Fresh ginger: Layer in gentle heat and zing, use a piece that is heavy for its size with smooth skin
• Fresh thyme or rosemary: Brings herbal autumnal notes, choose bright green sprigs with no wilt
• Cinnamon stick: Creates gentle warmth and spice, whole sticks are aromatic and stay fresh longer than ground
• Sparkling water: Chills and fizzes, use a bottle with a strong bubble for best results, ice—cold is best
• Ice: Keeps things extra cold, large cubes melt slower and look stunning
• Lemon wedge: Rimming the glass adds a zesty aroma, pick lemons that are firm and aromatic
• Cinnamon sugar mix: For the rim gives cozy flavor, make your own with fine sugar and fresh cinnamon
• Garnishes: Thin pear slices, vanilla bean pod, fresh thyme, rosemary, star anise — these add aroma and elegance, go for crisp pears and perky herbs

Instructions

Infuse the Pear Base:

Combine pear juice, ripe pear purée, maple syrup, split vanilla bean and its pod, ginger slice, thyme sprig, and cinnamon stick in a large pitcher. Stir everything gently so it mixes evenly but do not overwork. Place the pitcher in the refrigerator and let it chill for at least thirty minutes up to two hours. This time allows the base to fill with fragrance and complexity without overpowering the fresh pear taste.

Prepare Your Glasses:

As the base chills, make your glasses party—ready. Rub a fresh lemon wedge around the outer rim of each glass to lightly moisten it. Immediately dip each glass rim in a shallow plate of the cinnamon sugar mixture, turning to coat evenly. Drop a large clear ice cube in each glass so it is cold and inviting.

Add the Fizz:

Once you are ready to serve, pour your well—chilled sparkling water directly into the infused base in the pitcher. Start with about one cup, then gently stir using a long spoon just until bubbles are distributed. If you prefer a lighter drink, add up to another half cup sparkling water.

Pour and Garnish Each Glass:

Pour the finished mocktail into each glass right over the ice cubes, letting the pear aroma rise. Top each glass with a thin pear slice fanned on the rim or floated on the drink. Add a little sprig of thyme or rosemary, and if you want, slip in a star anise pod. For extra style, tuck in a reserved vanilla bean pod so every sip hints of warmth.

Optional Boozy Upgrade:

If you want a cocktail touch, swap out all or part of the sparkling water for crisp prosecco or chilled Champagne. For a more spirited pour, you can add a tablespoon of pear brandy or a splash of mild vodka per glass to keep the flavor light but grown up.

Lately I cannot get enough of the real vanilla bean in this recipe. Every time I see those tiny flecks drift through the drink, it brings back memories of baking with my grandmother as a child. The aroma alone is worth hunting down real beans for this sparkling treat.

Storage Tips

The infused base holds well in the fridge for up to two days if you strain out the herbs and spices after chilling. Wait to add the sparkling water until the last minute to preserve every bit of fizz. Garnishes can be prepped a few hours ahead and kept in an airtight bag.

Ingredient Substitutions

If you cannot find good pear juice, apple juice works beautifully for a different seasonal note. Honey is a fine swap for maple syrup if that is what you have, but use a light floral honey. Star anise and clove are both great for added spice if cinnamon is not your favorite.

Serving Suggestions

Serve in lowball glasses for a chic feel or switch to champagne flutes for festive brunches. A cheese board with nutty cheddar and crisp crackers pairs especially well with the gentle sweetness and spice in this drink. For autumn parties, float a few cranberries alongside the pear slices in each glass.

Cultural and Historical Context

Mocktails like this nod to classic European and American traditions where pears are treasured for autumn and winter feasts. Infused pear drinks go back centuries in France where they are enjoyed both with and without alcohol as a symbol of the harvest season. Maple and vanilla in this drink call back to North American autumn flavors that make it instantly feel like fall no matter when you serve it.

Seasonal Adaptations

Try swapping in ripe apples for the pear if you want a late fall variation. Add a splash of pomegranate juice to the base for color and acidity. Use mint and a squeeze of lime for a fresher spring spin on the same method.

Success Stories

So many friends have texted me photos of this at holiday tables with everyone raising a glass even the youngest in the family. Once my nephew helped rim the glasses and was so proud of how fancy they looked he wanted to run his own fall mocktail bar.

Freezer Meal Conversion

You can freeze the infused base without ice or sparkling water in a ziptop bag or container for up to two months. Thaw overnight in the fridge, whisk well, then finish with fresh sparkling water and new garnishes just before serving.

This mocktail is the highlight of our family’s fall get—togethers and a guaranteed conversation starter. Serve it once and you’ll want it on your table every year when the leaves turn.

Common Recipe Questions

→ Can I make the pear infusion ahead of time?

Yes, prepare the infused base ahead and store in the fridge. Add sparkling water just before serving to keep it fizzy.

→ Should I strain the pear purée for a smoother drink?

If you prefer a silkier texture, strain the purée before mixing. Unstrained adds pleasant pear body to the drink.

→ What garnishes enhance this drink?

Thin pear slices, vanilla bean pods, thyme or rosemary sprigs, and star anise boost aroma and visual appeal.

→ How do I adjust sweetness?

Gradually add maple syrup, tasting as you go. Start with less and adjust until the flavor balances as desired.

→ Can I add alcohol for a cocktail twist?

Substitute some sparkling water with prosecco, Champagne, or pear brandy to create a festive cocktail version.

→ What's the best pear juice for flavor?

A high-quality pear juice or blend with pear nectar brings out vivid fruit notes and a richer taste in the glass.