Spiced Pear Spritz

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Sweet pear and warm spices team up to deliver this warm and cozy winter spritz. In a pinch, simple syrup can be substituted for the Velvet Falernum liqueur, but it won’t have the same lime, clove and ginger notes.

By
M. Carrie Allan
M. Carrie Allan

M. Carrie Allan is an award-winning freelance cocktail and spirits writer and columnist for The Washington Post. Her byline has appeared in such publications as Imbibe, The Independent, Food & Wine, Seattle Times, Miami Herald, and Houston Chronicle, among others.

Food & Wine's Editorial Guidelines
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Spiced Pear Spritz and Ruby Red Spritz Recipe
Photo: Victor Protasio
Total Time:
5 mins
Yield:
1
Cook Mode (Keep screen awake)

Ingredients

  • 2 dashes Peychaud’s bitters

  • 2 tablespoons (1 ounce) pear-flavored vodka (such as Grey Goose La Poire)

  • 1 tablespoon (1/2 ounce) Velvet Falernum liqueur or simple syrup

  • 1 whole star anise

  • Thin pear slices

  • 4 to 6 tablespoons (2 to 3 ounces) chilled dry sparkling white wine

  • Splash of club soda (optional)

Directions

  1. Fill a large wine glass halfway with ice. Add bitters, vodka, liqueur, and star anise. Add a few pear slices; top with sparkling wine and, if desired, club soda. Stir gently, and serve.

Notes

We used John D. Taylor’s Velvet Falernum, a low-proof spirit from Barbados.

Originally appeared: January 2020

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