Pears are underrated when it comes to fruit. I feel like berries and peaches and apples get all the glory, but pears are delicious in their own right. They have a subtle and fresh flavor that pairs well with sweet and savory and spicy. My goal here was show off how well pear works with some of my other favorite flavors, in this cinnamon, pear, and rum cocktail with vanilla simple syrup.
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How to Make a Cinnamon Pear and Rum Cocktail
Start by preparing the simple syrup one day before you’ll be serving the cocktails. The simple syrup is best chilled in the fridge overnight, but you can keep in in a sealed container for up to three weeks.
Next, fill your cocktail shaker with ice, and then add in the pear nectar, rum (I use Bacardi Black Rum), simple syrup, and cinnamon. Cover and shake well, until you can feel the chill of the shaker. This means that it’s cold enough to serve.
If you are making many of these, you can reuse the ice in the shaker for 2-3 cocktails, but then dump and replace it, since it will melt. You can serve this in any type of cocktail glass, such as a lowball glass or martini glass. Garnish with fresh pear slices.
How to Serve a Cinnamon Pear Rum Cocktail
The flavors here are strong, especially the cinnamon. I suggest serving this cocktail alone or as a part of an appetizer or dessert course in a meal, or as part of brunch. It’s fairly sweet, but not overwhelmingly so. The cinnamon adds a nice bite, and the vanilla creates a smooth texture.
The pear is subtle, but recognizable. It could be fun to serve this with a fruity dessert, like poached pears. It would also go well with other winter flavors like apple and cranberry. Try it with this apple cranberry pandowdy or a warm bowl of homemade applesauce.
If you are looking to serve this as a brunch drink, try it with apple butter brioche cinnamon rolls, which will complement the strong cinnamon flavor. It would also be perfect for a holiday morning with a tasty apple kuchen and cinnamon praline stuffed challah.
Cinnamon, Pear, and Rum Cocktail with Vanilla
Vanilla Simple Syrup
- 1 Cup Water
- 1 Cup Sugar
- 1 Tbsp Vanilla Extract
Cinnamon, Pear, and Rum Cocktail
- 2 1/2 Oz. Pear Nectar
- 1 Oz. Dark Rum
- 1/2 Oz. Vanilla Simple Syrup
- 1/4 tsp Cinnamon
- 1 Pear sliced, for garnish
- The day before serving, prepare the simple syrup: In a small saucepan, combine the water and sugar. Heat over medium low, and stir slowly but consistently until the sugar dissolves completely and the liquid is clear. Add in the vanilla extract and let cool to room temperature. Transfer to a 1 pint mason jar, seal, and refrigerate at least overnight or up to three weeks.
- Then make the cocktail: Fill a cocktail shaker halfway with ice. Add in the pear nectar, rum, simple syrup, and cinnamon. Cover and shake well, until the cocktail shaker is cold to the touch. Then strain into a lowball or martini glass. Garnish with pear slices and serve immediately.