Toast the holiday season with this refreshingly light Pear and Gin Prosecco Cocktail. Made with homemade pear puree, gin, and prosecco, it’s a bubbly treat with just a hint of sweetness and zest.
A fall cocktail with a twist
This refreshing and light Pear and Gin Prosecco Cocktail is great for the holidays or brunch with friends. It’s fizzy, sweet, and has a unique flavor thanks to the homemade pear puree! Mixed with prosecco and gin, it’s a French 75 inspired drink that pairs well with my radish and butter or cranberry brie crostini or your holiday meals.
The homemade pear puree is easy to make and infuses fall flavors into the drink. A hit of fresh lemon juice really brightens it up and helps to balance the sweetness. Plus, with a little thyme, it tastes just like the holidays!
If you’re looking for a more summery sparkling cocktail, I suggest trying my sparkling hibiscus lime punch. It’s fizzy, fruity, and refreshing!
Inspired by the French 75
I was inspired by the classic French 75 cocktail when coming up with this fall recipe. Made from gin, champagne, lemon juice, and simple syrup, a French 75 is classic, light, and delicious. It’s a must-have next to waffles or eggs benedict at brunch.
While it still pairs well with brunch, my version ties in fall flavor and fresh fruit. It’s slightly different from the classic French 75 with the addition of pear puree, but it’s still a mild and well-balanced cocktail that can be served at all of your holiday parties.
This simple fizzy gin cocktail is really easy to make and only has a handful of ingredients:
You know those pears that are getting ripe really fast in your fridge? They finally have a use! All you need is 1 large ripe pear for the puree. Blended with lemon juice, thyme, and water, it’s a mild and refined flavor that has the essence of fall.
Red Anjou pears bring color into the cocktail, but you can use any variety that makes you happy. Whichever type of pear you use, make sure it’s ripe. It shouldn’t be overly soft, but not super firm either.
No need to peel the fruit either! Keep the skin on for a hint of color in your cocktail.
While the two are similar, gin is NOT vodka. Both spirits are column-distilled, but gin is intentionally redistilled with botanicals (like juniper berries) to add flavor. You’ll find gin as an ingredient in many classic cocktail recipes, like a Negroni, Tom Collins, or a gin martini.
My current favorite gin brand is The Botanist. Every brand is different and offers distinct flavor profiles, so feel free to play around with different varieties to find your new favorite mix.
Not a fan of gin? Vodka will work as a substitute.
This is the fun part! A splash of prosecco, Cava, or champagne will make this cocktail fizzy and bubbly. If you don’t want to use sparkling wine, use sparkling water instead.
How to make it step-by-step
Who would have thought making pear puree was so easy? Once it’s ready, all you need to do is add the liquor and bubbles, then serve up this bubbly drink to all of your friends.
Step 1: Add the pears, thyme, lemon juice, and water to a high-speed blender.
Step 2: Blend until smooth.
Step 3: Strain the pear puree through a fine-mesh strainer. Chill until you’re ready to serve.
Step 4: Pour 2 ounces of pear puree, 2 ounces of gin, and 1 ounce of simple syrup in a cocktail shaker. Fill with ice, top with a lid, and shake vigorously.
Step 5: Strain into two chilled champagne flutes (about 3 ounces per glass) and top with prosecco.
Ready to get started? Follow these tips to make the best fall cocktail ever:
Make it ahead of time
Make the pear puree the night before serving and store it in an airtight container in the fridge. The color may change, but the taste will still be fantastic!
Keep the prosecco or sparkling water chilled before serving. Even better, chill the glasses as well to keep your drink super cold and refreshing.
More uses for pear puree
If you think pear puree is only good as baby food, think again! The added lemon zest and thyme make turn simple fruit puree into an elegant garnish that can be added on top of fruit salad, mixed into yogurt, or used for more cocktails like a Tom Collins or pear martini.
Use the right glassware
This cocktail is best served in champagne flutes. A tall and narrow flute helps bubbly cocktails and champagne retain their effervescence for longer. Keep them chilled in the fridge for an ice-cold cocktail.
If you don’t have flutes, you can use white wine glasses instead.
Tools you need
A high-speed blender will save you time and pulverize the pear in a pinch. A Vitamix blender (I love mine!) is the ultimate tool and makes your life so much easier! If you don’t have a highspeed blender, use one with a regular speed but blend for longer.
It’s time to make it!
Alright, friend! It’s your turn to make this simple fall cocktail. When you do, make sure to leave a review below!
Pear and Gin Prosecco Cocktail
- 1 cup chopped pear about 1 large
- ⅔ cup cold water
- 2 tablespoons lemon juice
- 1 teaspoon thyme leaves
- 8 ounces gin
- 8 ounces simple syrup
- 1 bottle sparkling wine (750 ml)
- Blend pears, thyme, lemon juice, water together. Strain through a fine-mesh sieve. Chill until ready to serve.
- Combine 2-ounces pear puree, 2-ounces gin, and 1-ounce simple syrup in a cocktail shaker.
- Fill with ice and shake vigorously.
- Strain into two chilled champagne flutes (about 3 ounces per glass). Repeat three more times with the remaining ingredients (there may be some extra pear puree).
- Evenly top the glasses with sparkling wine (it will be about 3 ounces of sparkling wine per glass).
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