Cinnamon Pear Sour

If you’re looking for a bourbon cocktail that’s cozy without being heavy, the Cinnamon Pear Sour is a perfect fall-to-winter sipper.

It’s warm, lightly spiced, and just sweet enough thanks to pear nectar, which gives the drink a soft fruitiness that pairs well with bourbon’s caramel notes. Add fresh lemon juice to brighten everything up plus a little cinnamon for that subtle holiday warmth.

It also batches well, travels well, and looks gorgeous garnished with a cinnamon stick or a sparkling sugar candy arch.

And yes, I tried my hand at spun sugar. I think it went well. If you ask my husband, well, the floor may still be sticky from it. Either way, it was super fun and I didn’t burn myself too bad.

Home Bar Tips

Choose your bourbon wisely.
Mid-range bourbons with caramel, vanilla, and baking spice notes work best. Look for something smooth—not overly high-proof or smoky.

Use fresh lemon juice.
It cuts through the sweetness and keeps the drink bright. Bottled lemon juice just falls flat.

Shake aggressively.
This cocktail relies on dilution to balance the sweetness of the pear nectar. A short, lazy shake will leave it too thick or too sweet.

Ice matters.
Use fresh, hard ice cubes. Soft or old freezer ice melts too fast and waters the drink down.

The sugar candy arch is optional but gorgeous.
It adds sparkle and catches the light beautifully—especially for holiday photos or party drinks.

What If I Don’t Have…?

No pear nectar?
Try one of these:

• Apple cider (cozier, more autumnal)
• White grape juice (sweet but clean)
• Pear baby food thinned with water (don’t laugh. That baby food is delicious!)

No lemon juice?
Try:

• Lime juice for a brighter, sharper drink
• A splash of apple cider vinegar (¼ tsp) if you’re desperate—seriously, it works surprisingly well

No cinnamon syrup?

• Use honey simple syrup + a pinch of cinnamon
• Use maple syrup + cinnamon for a deeper fall twist

No shaker?
A mason jar with a tight lid works well.

No garnish?
Totally fine. This drink doesn’t rely on the garnish to add flavor.

Troubleshooting

“It’s too sweet.”

• Add another 0.25 oz lemon juice
• Shake longer to dilute more
• Use a lighter pear nectar

“It’s too tart.”

• Add another splash of pear nectar or cinnamon syrup

“It tastes watery.”

• You shook too long or your ice is melting too fast
• Use fresh, colder ice next time

“The pear flavor is barely there.”

• Use a richer nectar (Kerns or Goya tend to be stronger)
• Add 0.25 oz more nectar

“The cinnamon overpowered everything.”

• Use light cinnamon syrup or decrease syrup to 0.25 oz
• Add a tiny splash of vanilla to soften the spice

Cinnamon Pear Sour Recipe

Ingredients

• 2 oz bourbon
• 1 oz pear nectar
• 0.5 oz cinnamon syrup
• 0.5 oz fresh lemon juice
• Ice

Garnish:

• Cinnamon stick
• Sugar candy arch (optional but stunning)

Glass: coupe glass

Instructions

1. Add bourbon, pear nectar, cinnamon syrup, and lemon juice to a cocktail shaker filled with ice.
2. Shake hard for 10–15 seconds until well chilled.
3. Strain into a rocks glass filled with fresh ice.
4. Garnish with a cinnamon stick or sugar candy arch for a little sparkle.

How to Make Cinnamon Syrup

You can buy cinnamon syrup, but making your own gives you a warmer, more natural flavor.

Simple cinnamon syrup:

• 1 cup water
• 1 cup sugar
• 3–4 cinnamon sticks

Simmer on low for 10 minutes, then steep for another 10. Strain and chill. Keeps in the fridge for 2–3 weeks.

Add a Little Vanilla

A tiny splash of vanilla (like ⅛ teaspoon extract or 0.25 oz vanilla syrup) ties the pear and cinnamon together. It turns this cocktail into something that tastes almost like spiced pear pie.

How to Batch the Cinnamon Pear Sour

For 8 servings:

• 16 oz bourbon (2 cups)
• 8 oz pear nectar (1 cup)
• 4 oz cinnamon syrup (½ cup)
• 4 oz lemon juice (½ cup)

To prepare:

1. Combine all ingredients in a large pitcher.
2. Stir very well—pear nectar likes to separate a bit.
3. Refrigerate for at least 1 hour before serving.

To serve:

Shake 4 oz of the batch mixture with ice, then strain into a rocks glass over fresh ice. Garnish the same way.

Batch tip:
Pear nectar settles quickly—give the pitcher a stir before every pour.

Cinnamon Pear Sour Mocktail Recipe

A warm, cozy mocktail with all the fall flavor and none of the alcohol.

• 2 oz pear nectar
• 0.75 oz cinnamon syrup
• 0.75 oz lemon juice
• 2–3 oz sparkling water or ginger beer

Shake the nectar, cinnamon, and lemon with ice. Strain into a rocks glass over fresh ice. Top with sparkling water. Ginger beer adds extra warmth but makes the drink spicier, and can overpower the pear. Give ginger ale a try if you want something a lot lighter with only a little kick.