Aperitif

Spiced Pear Spritz

An elegant low-proof aperitivo built on Aperol, fresh pear juice, and star anise syrup — served long over ice with a splash of Prosecco.

Wine glass Easy
sparklinglow-proofautumnalaperitivo
Spiced Pear Spritz cocktail

Ingredients

  • 1½ oz Aperol
  • 1 oz Fresh Pear Juice — press from ripe Bartlett or Comice pears
  • ½ oz Star Anise Simple Syrup — see note below
  • 2 oz Prosecco — chilled, DOC or DOCG
  • 1 oz Club Soda

Method

  1. Fill a large wine glass with ice — more than you think you need.
  2. Add Aperol, pear juice, and star anise syrup directly to the glass.
  3. Stir gently with a bar spoon for 5 seconds to combine.
  4. Pour in the Prosecco, angling the glass slightly to preserve the bubbles.
  5. Top with a splash of club soda.
  6. Garnish with a thin slice of fresh pear fanned across the rim and a whole star anise.

Notes

Garnish

Fresh pear slice, whole star anise

Tasting Notes

Effervescent and aromatic — the pear leads with a soft sweetness, Aperol adds orange-rhubarb bitterness, and star anise lingers as a fragrant, almost floral finish. Perfect aperitivo hour drinking.

The Riff

The Aperol Spritz needs no improvement — but it invites riffing. Fresh pear juice replaces the prosecco’s fruit character more explicitly, while star anise syrup introduces an unexpected spice note that transforms the drink from a simple aperitivo into something worth sipping slowly.

Star Anise Syrup

Combine 1 cup sugar, 1 cup water, and 6 whole star anise pods in a saucepan. Heat until sugar dissolves, then remove from heat and steep for 30 minutes. Strain, cool, and refrigerate for up to three weeks. The syrup is assertive — start with less than you think you need.

On the Pear Juice

Use a juicer or blender for fresh pear juice. Ripe Bartlett or Comice pears produce the most fragrant juice. If fresh pear isn’t available, a high-quality bottled pear nectar (Ceres or Looza) works well without introducing artificial flavors.

Batch Notes

This drink scales cleanly. Pre-combine Aperol, pear juice, and syrup in a pitcher with ice. Pour individual portions into ice-filled glasses and top with Prosecco and soda per serving. Works beautifully for groups of six or more.