Sip the Season: Ginger Pear Bourbon Fall Cocktail Recipe That’ll Make Your Friends Think You’re a Mixology Pro

Forget overpriced speakeasies and complicated syrups named after forest creatures. This Ginger Pear Bourbon Fall Cocktail hits like crisp air and golden leaves—warm, bright, and a little dangerous in the best way. Imagine spicy ginger, juicy pear, and smooth bourbon high-fiving in your glass.

That’s this drink. You’ll build it fast, it’ll taste expensive, and your guests will ask for the “recipe” like you invented autumn. Spoiler: after one sip, you won’t correct them.

Why You’ll Love This Recipe

• Balanced flavor: Peppery ginger, sweet pear, and vanilla-caramel bourbon—the trifecta of cozy.
• Fast and fancy: Looks like a craft cocktail, but takes 5 minutes and one pan (if making simple syrup).
• Seasonal flex: Peak pears make it vibrant; ginger keeps it lively, not cloying.
• Batch-friendly: Scales beautifully for parties or a low-key night in.

  Your call.

• Customizable: Dial sweetness, heat, and proof up or down without ruining the vibe.

Ingredients

• 2 oz bourbon (a mid-proof, high-corn bourbon with vanilla/caramel notes works best)
• 1.5 oz pear juice (fresh-pressed preferred; high-quality bottled or nectar works too)
• 0.75 oz ginger syrup (see below; adjust to taste)
• 0.5 oz fresh lemon juice
• 2 dashes Angostura bitters (optional but recommended)
• Ice (cubes for shaking; large cube for serving)
• Garnish: thin pear slice and/or candied ginger, expressed lemon peel optional

Quick Ginger Syrup

• 1 cup water
• 1 cup sugar (white or turbinado for a deeper note)
• 1 cup fresh ginger, thinly sliced (no need to peel if rinsed well)

Simmer water and sugar until dissolved, add ginger, and gently simmer 10–12 minutes. Cool, strain, and refrigerate up to 2 weeks.

How to Make It – Instructions

1. Chill your glass: Pop a rocks glass in the freezer or fill with ice and water while you mix.
2. Build the base: In a shaker, add bourbon, pear juice, ginger syrup, lemon juice, and bitters.
3. Add ice and shake: Fill the shaker with ice and shake hard for 12–15 seconds. You want it cold and lightly aerated.
4. Prep the glass: Dump the ice water from your glass if you used it.

   Add a large clear cube if you’ve got one.

5. Strain: Fine-strain into the chilled glass to catch pulp and tiny ice shards for a smooth sip.
6. Garnish: Fan a thin pear slice on the rim or float it on top. Add a piece of candied ginger or an expressed lemon peel for extra aroma.
7. Taste and tweak: If you want more spice, add a barspoon of syrup and stir. More brightness?

   A tiny squeeze of lemon. Easy.

Storage Tips

• Ginger syrup: Refrigerate in a clean bottle up to 2 weeks. For longer life, add 0.5 oz vodka per cup to extend by a few days.
• Pear juice: Fresh juice oxidizes fast.

  Store airtight, refrigerated, and use within 48 hours. Add a splash of lemon to slow browning.

• Batching: Combine bourbon, pear juice, ginger syrup, lemon, and bitters in a sealed pitcher without ice. Refrigerate up to 24 hours; stir and serve over fresh ice.
• Garnishes: Slice pears right before serving or brush with lemon water to keep them pretty.

Health Benefits

• Ginger: Known for anti-inflammatory properties and soothing digestion.

  It’s not a miracle cure, but your stomach might send a thank-you note.
• Pear: Provides fiber, vitamin C, and antioxidants. Choose ripe pears for more flavor and natural sweetness.
• Lemon: Vitamin C boost and a palate refresher. Also helps balance sugar with acidity.
• Moderation matters: Bourbon brings polyphenols from charred oak, but—FYI—alcohol is still alcohol.

  Enjoy responsibly.

Pitfalls to Watch Out For

• Too sweet: Pear nectar can be sugary. If using nectar, start with 0.5 oz ginger syrup and add to taste.
• Flat flavor: Skipping lemon makes it taste heavy. That 0.5 oz citrus is the lifter—don’t ditch it.
• Weak bourbon: Overly light or low-proof bourbon gets lost.

  Aim for 90–100 proof for backbone.

• Watery shake: Overshaking with small, melting ice equals dilution city. Use fresh, solid cubes and keep the shake to 12–15 seconds.
• Oxidized pear: Brown, stale-tasting juice kills the vibe. Fresh or high-quality bottled only.

Recipe Variations

• Smoky Maple Pear: Swap 0.25 oz of ginger syrup for 0.25 oz maple syrup and use a high-rye or slightly smoky bourbon.

  Add a pinch of cinnamon on top.

• Spicy Ginger Heat: Muddle a thin slice of fresh jalapeño in the shaker before adding liquids. Strain well. It bites, in a good way.
• Pear Old Fashioned: Stir 2 oz bourbon, 0.25–0.5 oz ginger syrup, 0.5 oz pear juice, and 2 dashes bitters over ice.

  Strain over a big cube; express orange peel.

• Spritzed Up: Shake as directed, strain into a highball with ice, and top with 2–3 oz dry ginger beer or club soda for a lighter sipper.
• Zero-Proof: Use non-alcoholic bourbon alternative, keep the ginger syrup and pear juice, add a touch more lemon, and finish with soda for lift.
• Herbal Edge: Add 2–3 fresh thyme sprigs to the shaker; double-strain. Garnish with a slapped thyme sprig for aroma. IMO, it’s elite.

FAQ

Can I use ginger beer instead of ginger syrup?

Yes, but adjust technique.

Shake bourbon, pear, and lemon without syrup; strain over ice, then top with 2–3 oz ginger beer. Skip the bitters if the beer is spicy-sweet already, or keep them for complexity.

What’s the best pear to use?

Bartlett or Anjou pears are ideal for juicing—sweet, aromatic, and juicy. If using Asian pears, note they’re crisper and less sweet; bump the syrup slightly.

Do I need to fine-strain?

It’s optional, but recommended.

Fine-straining removes pulp and micro-ice, giving you a clean texture and preventing watery separation in the glass.

How do I make it for a crowd?

Multiply the recipe by 8–10 and mix in a pitcher: bourbon, pear juice, ginger syrup, lemon, and bitters. Chill for at least an hour, then serve over fresh ice. Consider a big ice block in the pitcher to slow dilution.

What bourbon should I buy for this?

Choose a 90–100 proof bourbon with vanilla, caramel, and light spice—think Buffalo Trace, Four Roses Small Batch, Elijah Craig Small Batch.

Save the limited editions for sipping neat.

Can I make it sweeter or tarter?

Totally. For sweeter, add 0.25 oz more ginger syrup. For tarter, add 0.25 oz more lemon.

Tiny tweaks go a long way—taste, then commit.

Is there a way to make the ginger flavor stronger without more sugar?

Yes. Steep extra ginger in hot water for a stronger syrup base, or add a few drops of alcohol-free ginger extract. You can also muddle fresh ginger in the shaker, then fine-strain.

Final Thoughts

This Ginger Pear Bourbon Fall Cocktail is the kind of drink that makes your living room feel like a classy lodge—minus the elk head.

It’s fast, flexible, and wildly crowd-pleasing without being basic. Stock a bottle of ginger syrup, grab a couple ripe pears, and you’ve got a signature seasonal cocktail on command. Cheers to sweater weather and good decisions—at least the first one.