Ginger Bourbon Pear Sangria with Prosecco
A fresh ginger and cinnamon syrup whisked with pear nectar, bourbon and white wine over sliced pears and pomegranate, topped with Prosecco and ginger ale.
Ginger Bourbon Pear Sangria with Prosecco
Course: DrinksDifficulty: Easy12
servings1
hour10
minutes1
hourA fresh ginger and cinnamon syrup whisked with pear nectar, bourbon and white wine over sliced pears and pomegranate, topped with Prosecco and ginger ale.
Ingredients
1 cup water, for the syrup
1 cup sugar, for the syrup
1/2 cup sliced fresh ginger, no peeling needed, for the syrup
2 cinnamon sticks, for the syrup
About 1/2 cup of the spiced syrup, to start
1 cup pear nectar
1/3 cup bourbon
1 bottle dry white wine
1 red pear, sliced
1 green pear, sliced
1/2 cup pomegranate arils
1 bottle Prosecco
2 cups ginger ale or seltzer
Directions
- Simmer the water and sugar in a small saucepan until the sugar dissolves.
- Add the ginger and cinnamon sticks for about a minute, then remove the pan from the heat.
- Let the syrup cool, then strain out the solids. Store leftover syrup in an airtight container in the fridge.
- Measure the bourbon with a stainless jigger.
- In a large pitcher or punch bowl, whisk together the syrup, pear nectar, bourbon and white wine.
- Slice the red and green pears.
- Stir in the sliced pears and the pomegranate arils.
- Refrigerate for at least an hour.
- Just before serving, add the Prosecco and the ginger ale or seltzer.
- Adjust the sweetness with more syrup if you like, and serve.
Notes
- For a version without alcohol, use white grape juice for the wine, sparkling apple juice for the Prosecco and leave out the bourbon. The syrup keeps in the fridge in a jar for days, so make it ahead. Add the Prosecco and ginger ale only when guests arrive. Taste after adding the syrup, because the nectar is already sweet.
Make the ginger syrup first
The syrup carries this drink. Unpeeled ginger slices give a clean, hot bite, and the cinnamon rounds it off. Simmering only a minute keeps it bright instead of bitter.
Pear nectar is already sweet, so go easy on the syrup and add it in stages.
What you can swap
Rye whiskey works for the bourbon. Pineapple juice can replace some of the nectar. Skip the Prosecco and use sparkling cider if you prefer a gentler pour.
One swap fails: a sweet white wine. Between the nectar and the syrup, it makes the pitcher heavy.
Ginger Bourbon Pear Sangria for a party
Because the syrup keeps in a jar, this is easy to do over two days. Set out the pitcher base before guests arrive and top glasses at the door.
Good with sharp cheddar, prosciutto or a baked ham. Leftover base keeps a few days in the fridge, minus the bubbles.
Mistakes with the syrup
The usual slip is leaving the ginger in the syrup too long. It turns hot and harsh, and then no amount of nectar fixes it. Strain it as soon as it cools. Also keep the bowl cold, because a warm punch melts the ice fast and waters down every glass at the table.
Ginger Bourbon Pear Sangria with Prosecco at a glance
- Prep time: 1 hour 10 minutes
- Servings: 12 servings
- Ingredients: 13, led by water, sugar, sliced fresh ginger, cinnamon sticks
Tips for Ginger Bourbon Pear Sangria with Prosecco
For a version without alcohol, use white grape juice for the wine, sparkling apple juice for the Prosecco and leave out the bourbon. The syrup keeps in the fridge in a jar for days, so make it ahead. Add the Prosecco and ginger ale only when guests arrive. Taste after adding the syrup, because the nectar is already sweet.
Ginger Bourbon Pear Sangria with Prosecco FAQ
How many people does Ginger Bourbon Pear Sangria with Prosecco serve?
This recipe makes 12 servings.
What do I need to make Ginger Bourbon Pear Sangria with Prosecco?
13 ingredients, led by water, sugar, sliced fresh ginger, cinnamon sticks. Amounts are in the recipe card above.
Part of: 25 Easy Fall Sangria Recipes for Thanksgiving and Cozy Nights
