Last fall, we had friends over to our Chicago apartment on an October weekend that felt exactly right. Cool enough for sweaters, warm enough to leave the windows open. We’d just gotten back from the farmers’ market with a bag full of pears, and instead of making the usual tart or crisp, we decided to get creative behind the bar.
What started as “let’s just throw some stuff together” turned into three cocktails that tasted like the best parts of fall condensed into a glass.
We wanted drinks that felt cozy but still fun, seasonal but not predictable. Something you’d sip on a porch while the leaves changed colors, or serve at dinner when you want people to think you have your life together.
What You Need to Know About Pear Cocktails
When you’re making pear cocktails, pear juice or pear nectar is your best friend.
You can find both at Whole Foods or order them online. I used Pear Nectar, which has a full flavor without being too thick. Pear juice is typically 100% pear, while nectar might be blended with apple juice. Check the ingredients if you want that pure pear taste.
If you can’t find either, you can always make fresh pear puree like I do in my pear cosmopolitan recipe.
One more thing: don’t skip the bitters. A little bitter completely transforms a cocktail from good to “wait, what’s in this?” I’m obsessed with Scrappy’s Bitters. They’re organic, hand-crafted, and add layers of complexity with just a few drops.
Each recipe below makes one cocktail, but they’re super easy to scale up if you’re hosting.
Goodbye Little Judy
I wasn’t expecting this one to be the hit it was. It’s technically an aperitif, which sounds fancy but really just means “pre-dinner drink that makes you excited for what’s coming.”
The amaretto brings this warm, almondy sweetness that shouldn’t work with pear but absolutely does. Add a splash of aromatic bitters and suddenly you have something that tastes elegant and unexpected.
We served this when guests first arrived, and it set the perfect tone for the evening.
Recipe:
- 1 oz pear nectar
- 1 oz amaretto liqueur
- Splash of apple juice (or calvados if you want more of a kick)
- Dash aromatic bitters
- Brut champagne
Layer the first four ingredients in a champagne flute. Slowly top with champagne (pour slow or you’ll have fizz everywhere). That’s it.
This is the drink to serve when you want to look effortless. It’s simple but memorable, and the amaretto makes it feel special without being overly sweet.
If you love this, try my pear martini next.
Pera Spritz Miel
Perfect for those fall days that still feel like summer. When it’s 70 degrees in October and you’re not quite ready to commit to full autumn mode yet.
The secret ingredient here is Licor 43 (Cuarenta y Tres), a Spanish liqueur that tastes like honey, vanilla, and flowers all mixed together. It’s been made in Cartagena, Spain for almost 2,000 years using a recipe that’s still a secret.
I also use it in my Key Lime Martini, and it never fails to make people ask, “What IS that?”
Recipe:
- 1 oz pear nectar
- 1 oz dark rum
- ½ oz Licor 43
- Juice of ½ lime (or more if you like it tart)
- Ice
- Soda water
- Luxardo cherries and juice
Fill a cocktail shaker with ice, add the first four ingredients, and shake hard. Strain into a coupe glass or highball glass. Pour in about ½ oz of cherry juice and a splash of soda water. Drop in a few Luxardo cherries.
Bright and complex without being fussy. The Licor 43 adds this heady, floral note that makes the whole drink feel more sophisticated than it actually is to make. Serve this on your patio while you soak up the last warm days before real fall hits.
Also, definitely try the pear cosmopolitan if you’re into these flavors.
The Anise-Ton (AKA Mama’s Cup of Tea)
By the time we got to creating this one, it was later in the evening and starting to cool off. Someone said, “I kind of want tea,” and we just… ran with it.
This is basically a hot toddy with a fall twist. Perfect for when the kids are finally back in school, the schedules are somewhat normal again, and you just need something warm with a little extra something.
Recipe:
- 1 cup brewed black tea (I love Kusmi Anastasia)
- ½ oz Spiced Simple Syrup (recipe below, or add more to taste)
- 1 oz whiskey
- 1 oz pear nectar
Brew your tea, mix everything together in a mug, and garnish with star anise or a cinnamon stick for aroma. You could swap the whiskey for bourbon if that’s more your style.
The drink for wrapping yourself in a blanket and watching rain streak down the windows. It’s comforting, warming, and just boozy enough to make you forget about whatever’s stressing you out.
I make a batch of the spiced syrup at the start of fall and keep it in the freezer so I can whip this up whenever friends pop in for a visit.
Spiced Simple Syrup Recipe
This keeps for about a week in the fridge, so make a batch and use it in coffee, cocktails, or even drizzled over pancakes.
- 1 cup water
- 1 cup cane sugar
- 6 whole star anise
- 2 cinnamon sticks
- 1 tbsp dried orange peel
Bring water to a boil in a small saucepan. Stir in sugar until it dissolves completely. Turn off the heat and remove from the stove.
Add your spices, cover, and let steep for at least 8 hours (overnight is perfect). Strain before using. Store in 4 oz glass mason jars in the fridge for a week or for several months in the freezer.
Making These for a Crowd?
All three cocktails scale up beautifully. For the Goodbye Little Judy and Pera Spritz Miel, you can pre-mix everything except the champagne or soda water, then add those right before serving. The Anise-Ton is perfect for making in a large batch.
If you’re missing any bar tools, what actually makes a difference: a good Boston shaker, some long stir sticks for mixing, and a fine-mesh strainer for getting a smooth pour.
I also love having different glassware options. Lowball glasses work for basically anything, Nick and Nora glasses are gorgeous for martini-style drinks, and you really can’t go wrong with a set of coupe glasses.
Why Pears Work So Well in Fall Cocktails and Winter Drinks
Pears are kind of the unsung hero of fall produce. They’re sweet but not candy-like, they have this mellow quality that plays well with basically everything, and they can go savory or sweet depending on what you pair them with.
Unlike apples (which can be one-note) or pumpkin (which is everywhere and no one needs one more pumpkin-spice whatever), pears feel unexpected.
Plus, they remind me of those fall weekend getaways where you’re wandering through farmers’ markets or driving through the Midwest looking at changing leaves. If you’re looking for actual fall getaway inspiration, Door County, Wisconsin and Galena, Illinois are both gorgeous this time of year.
Need help planning your next weekend escape? Grab my free weekend trip planner to make it easier.
What to Serve With These
These three drinks became our go-to rotation last fall, and we’re already making them again this year. They’re easy enough that you don’t need to be a mixologist, but interesting enough that people will ask for the recipes.
The Goodbye Little Judy feels special for entertaining, the Pera Spritz Miel works for those transitional autumn days, and the Anise-Ton is perfect when you just want to get cozy.
Make one this weekend and thank me later.
If you’re planning a fall getaway and want to bring these along, they’d be perfect for a cabin weekend. Pack your pear nectar, grab some local spirits when you arrive, and you’ve got instant ambiance. Want more cocktail inspiration? Check out my rum cocktails and gin cocktails too.
Cocktail recipes by Tai Kojro-Badziak @taifire ; Images by Tyler Mallory, tylermallory.com @tylermalloryphotos
