Asian Pear Fizz Recipe

Prepare pear

Peel, core, and chop the Asian pear into small pieces so it yields easily when cooked.

Combine the chopped pear, granulated sugar, and water in a small saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally to dissolve the sugar. Reduce heat to medium-low and simmer for 8–10 minutes, or until the pear pieces are very soft and the liquid is fragrant and slightly thickened.

Remove from heat and stir in fresh lemon juice. Allow the mixture to cool for 5–10 minutes.

Using a fine mesh strainer or cheesecloth, press the pear mixture through into a bowl or jar to extract the syrup. Use the back of a spoon to press solids; discard or reserve the cooked pear pulp for yogurt or toast. This yields approximately 3/4 to 1 cup of pear syrup.

Chill the syrup in the refrigerator until ready to use. The syrup can be made up to 3 days ahead.

Fill a Collins glass or highball with ice (about 3/4 full).

Add 2 tablespoons of chilled pear syrup, 1.5 oz vodka (omit for nonalcoholic), 1/2 tablespoon fresh lime juice, and 1/2 teaspoon ginger liqueur or ginger syrup if using.

Stir gently to combine the syrup and spirits/juices with the ice, about 8–10 seconds.

Top with 4 oz chilled club soda or sparkling water. Stir very lightly once to marry the bubbles without flattening them.

Garnish with 2 thin Asian pear slices and a sprig of fresh mint. Serve immediately with a straw or stirrer.

To make a nonalcoholic version: increase pear syrup to 3 tablespoons, omit vodka, and top with an extra 2 oz club soda (6 oz total). Adjust sweetness by adding more lime juice or syrup to taste.