Bobbie'sKitchen
Cocktails & Mocktails

Spiced Pear French 75

Pear, warm spices and bright citrus meet chilled champagne in a sparkling fall-inspired French 75.

Spiced Pear French 75, photographed by Bobbie
The original food picture from Bobbie's recipe card.
Makes 1 drink (or a pitcher for 8) 5 minutes to mix with prepared syrup; syrup requires 10–15 minutes simmering plus coolingBuy ingredients on Amazon Make a shopping list for this
Contains alcoholAdults onlyMake ahead

Contains alcohol — adults only. Bobbie confirmed the vanilla is stirred into the finished pear syrup off the heat, before cooling and straining. Card heading gives 5 minutes total and 0 minutes cook for mixing only. Pitcher: mix gin, syrup and lemon juice in a large pitcher, chill, then top with champagne just before serving. Tips: use dry champagne or prosecco and Bartlett or Anjou pears; steep syrup up to 30 minutes for stronger spice; chill ingredients; a sugared rim and thin pear slice with rosemary make a festive finish. Variations: replace pear juice with apple cider; add 1 oz cranberry juice; add ½ oz elderflower liqueur; add orange liqueur. Non-alcoholic version: pear syrup, fresh lemon juice and sparkling water or non-alcoholic sparkling wine. Syrup keeps airtight refrigerated up to 2 weeks; mixed cocktail without champagne keeps refrigerated up to 24 hours. Pair with roasted turkey, herb stuffing, Brie with honey, charcuterie, candied pecans, pear and arugula salad, pumpkin pie, caramel cheesecake or holiday appetizers.

Ingredients

Spiced pear syrup (about 1 cup, enough for 8 drinks, as printed)

  • 1 cup pear juice or pear nectar (240 ml)
  • ½ cup water (120 ml)
  • ½ cup brown sugar (100 g)
  • 1 cinnamon stick
  • 3 whole cloves
  • 3 slices fresh ginger
  • 1 tsp vanilla extract

Cocktail (1 drink)

  • 2 oz gin (60 ml)
  • 1 oz spiced pear syrup (30 ml)
  • ¾ oz fresh lemon juice (22 ml)
  • 3–4 oz champagne or prosecco (90–120 ml)
  • Lemon peel (optional)

Garnish

  • Pear slice
  • Fresh rosemary sprig
  • Cinnamon sugar rim (optional)
  • Lemon twist (optional)

Pitcher (8 servings, as printed)

  • 16 oz gin (480 ml)
  • 8 oz spiced pear syrup (240 ml)
  • 6 oz fresh lemon juice (180 ml)
  • 1 (750 ml) bottle champagne or prosecco, chilled

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Method

  1. 1

    Make the spiced pear syrup: in a small saucepan, combine pear juice, water, brown sugar, cinnamon stick, cloves and ginger. Bring to a gentle simmer and cook for 10–15 minutes, stirring occasionally. Remove from heat, stir in the vanilla, then let cool and strain. Store in a jar in the refrigerator for up to 2 weeks.

  2. 2

    Prepare the glass: chill a champagne flute. Optionally rub a lemon wedge around the rim and dip into cinnamon sugar.

  3. 3

    Make the cocktail: fill a cocktail shaker with ice; combine gin, spiced pear syrup and fresh lemon juice. Shake for 15–20 seconds.

  4. 4

    Assemble: strain into the chilled champagne flute. Top with champagne or prosecco.

  5. 5

    Garnish: add a pear slice, rosemary sprig and a lemon twist if desired. Sip and savor!

Get this in a pack

Spiced Pear French 75 is printed in Holiday Cocktails & Mocktails

29 recipes, each on its own printable page, with a shopping list. Instant download. See what's inside

$9

Or get every pack in one go: The Whole Kitchen Collection — $39

From Bobbie's “Bobbie's Recipe Card 110”. Written up by Bobbie's Kitchen · Updated 26 October 2026