We all need a little joy in our lives at the moment and this cocktail brings just that.  A delicious mix of honey roasted pears, autumnal spices and sparkling wine (or grape juice for a non-alcoholic version), this cocktail is a great addition to a cosy night at home, in front of the fire and a movie.

I love the flexibility of this one, you can make it alcoholic or a mocktail without the alcohol, so a great option for parties and celebrations when they can happen again.

This recipe makes enough for 5 or 6 people and you can make it batches, in a jug, bowl or just by the glass.

You will need:

  • 450 grams of pears,  sliced in half
  • ¼ cup of runny honey
  • 1 tbsp of balsamic vinegar
  • 1/4 tsp of cinnamon
  • pinch of ground nutmeg
  • 2 tbsp apple juice or water
  • Pinch of ground clove
  • 1 tsp vanilla extract
  • Bottle of sparkling wine, champagne, or sparking white grape juice


  • Brown sugar to coat rims of the glasses
  • Fresh thyme, sage, or rosemary to garnish

Preheat the oven to 200º Celsius and line a baking sheet with greaseproof paper. 

Slice the pears in halves or quarters and remove the stems.

In a small bowl, whisk together 2 tbsp of the honey, 1 tbsp balsamic vinegar, 1/8 tsp cinnamon, and pinch of ground nutmeg. Brush this mixture evenly over the pears.

Place the baking sheet with the pears in the oven for about 20 to 25 minutes, until the pears are soft and browned on the bottom. If you are using larger pears, they will take longer to roast.

Remove the pears from the oven and allow to cool.  Once cooled, remove the seeds.

Place the honey roasted pears in a blender or food processor with the vanilla extract and apple juice or water. Blend until puréed.

Add the puréed pears to large glass jug or glass serving bowl. Chill before serving.

When you’re ready to serve, 3 to 4 more tablespoons of honey, sparkling white wine, champagne, or sparking white grape juice to the jug, bowl or glass and stir together.

Coat the glasses in brown sugar, then pour ¾ cup of the sparkling cocktail mix into each glass.

Garnish with a sprig of thyme, sage, or rosemary.

Recipe & Image Credit:  Cotter Crunch