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Pear bourbon martini

Pear bourbon martini

Bourbon Pear Ginger Martini

A simple pear and ginger syrup make this Bourbon martini a favorite of the season. It’s the best winter cocktail ever.

This Burton Pear Ginger Martini has a warm Bourbon hue, with a sweet hint of pear nectar and a spicy finish of simple ginger syrup.

You’ll love it as a birthday cocktail. It’s a crowd pleasing and fun to serve, because it’s unique.

Here you’ll find a collection of holiday cocktail recipes if you’re looking for more.

There’s some preparation in this pear-ginger martini, but it’s worth it! The simple syrup of pear and ginger is so good that it can also be used in other drinks, for example in the Moscow pear-ginger mule (delicious!).

If you like Bourbon cocktails, I also recommend this Amaretto Sour with Bourbon.

How to prepare simple pear and ginger syrup

The simple syrup is an annoying part of this cocktail, but it is also the star of the show. You can do this as soon as possible and keep it in the fridge.

Start by peeling and crushing the pear and ginger. The pear is cut into squares of no more than one centimetre on each side. All it takes is an inch of ginger. I like to cut it into two or three pieces to give it more flavour.

In a small saucepan, mix the water, honey, pear, cinnamon and ginger with the sauce. Cook it in the middle of the fire. With a whisk or agitator until the honey is dissolved so that it does not burn at the bottom of the pan.

Then bring the fever down and cook for about 20 minutes. Meanwhile, it will bubble a little, so it’s rather syrupy, but not dense.

Deform the liquid through a fine mesh sieve and displace solids. All that pear and ginger flavor is in the syrup. Let the simple syrup cool down until it is ready to use. It must be cooled down before use, otherwise the ice in the shaker will melt.

How to prepare a pear-bourbon cocktail

Besides bourbon and simple syrup, you also need pear nectar. I like to use pear nectar instead of pear juice, but you can use both – that’s the easiest to find.

Mix the bourbon, pear nectar, simple syrup and lemon juice in a shaker with ice. Shake quickly until it cools down.

Serve in a martini glass with a slice of pear and a sprig of rosemary or thyme (if desired).

Which bourbon should be used?

In this pear bourbon martini you can use any brand of bourbon. Our favorite is Bullitt Bourbon, but we have more in the bar we use.

If you don’t have bourbon and you live in a big city, you can get it with sauce or drizzly.

★ You can have these and many other liqueurs with sauce delivered to your home ($5 from your first order + free shipping with the SAS code) or Drizly ($5 from your first order + $20 on this link). Valid only in certain countries ☺.

If you like, you can also serve this cocktail on ice. I like it like a martini, but it can be served in a glass of ice cream with a high or low score for a more festive cocktail in the afternoon.


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Preparation time: 5 minutes

Cooking time: 20 minutes

Total time: 25 minutes

This ginger and pear bourbon with martinis is fruity and sweet with a kick.


For simple pear and ginger syrup

  • 1/4 cup of water
  • 1/4 cup honey
  • 1 pear, shredded
  • 1 stick of cinnamon
  • 1 piece of ginger

For cocktails

  • 4 ounces of bourbon
  • 2 ounce pear nectar
  • 2 ounces of simple pear and ginger syrup
  • 1 ounce freshly squeezed lemon juice
  • A piece of pear, a sprig of rosemary, to garnish.


  1. Mix the water, honey, pear, cinnamon and ginger in a small saucepan. Bring to the boil over medium heat. Stir until the honey is dissolved. Reduce the fever and cook for 20 minutes. Deformation and ejection of solids. The fridge is ready.
  2. Combine bourbon, pear juice, simple syrup and lemon juice in a frozen cocktail shaker. Shake quickly until it cools down.
  3. Serve in martini glasses with a slice of pear and a sprig of rosemary on the side.


If you like, you can serve this frozen cocktail in a lobola glass.

Try to find pear nectar for this cocktail, but if you can’t find it, you can use pear juice instead.

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Laura is the founder and editor of travel blogs and Savored Journeys. It is dedicated to the exchange of the best information on beverages in the world.

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