The Spiced Pear Manhattan: Like Fall in a Glass

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This spiced pear manhattan made frm brown sugar simple syrup is all of the best fall flavors swirled into a single cocktail.



Pear and Brown Sugar Simple Syrup

  • 1 cup brown sugar
  • 1 cup water
  • 1 pear, diced (I used Seckel pears throughout)

Spiced Pear Liqueur

  • 1 part Pear and Brown Sugar Simple Syrup
  • 1 part pear brandy
  • 1 pear, diced
  • 1 small cinnamon stick, 4 cloves, 2 cardamom pods (you can omit this if you want to individually spice drinks when mixing)

Spiced Pear Manhattan

  • 1 1/2 ounces High West Double Rye
  • 1/23/4 ounces Cynar (based on your bitterness preference)
  • 3/4 ounces homemade Pear Liqueur
  • 4 drops Bittercube Cherry Bark Vanilla Bitters
  • 23 cloves, 1 cardamom pod (skip if you added spice to the liqueur)


To make the simple syrup

  1. Over medium heat, add brown sugar, water, and pear.
  2. Let simmer and stir until the sugar is dissolved (about 5-10 minutes)
  3. Remove from heat and let cool.

To make the liqueur

  1. Take simple syrup and pour 1:1 ratio into container (I used a small mason jar) with pear brandy.
  2. Add another diced pear.
  3. Let steep for a few days in the fridge.
  4. To spice: add cinnamon stick, cloves, cardamom, or other spice of your choosing (such as star anise, nutmeg). Leave these in for just a day or two so as not to overpower the pear (you can also mix these in directly into each cocktail if you don’t want to spice the liqueur).
  5. After a few days of both the pear and the spice steeping, re-pour into another glass container using a filter (coffee filter, strainer, etc. — whatever will catch the chunks of stuff and leave just the liquid behind).

To make the pear manhattan

  1. Mix all ingredients into a shaker with ice. If you decided to spice per cocktail instead of in the liqueur, make sure the shaker has a strainer so it catches the spices.
  2. Shake and pour.
  3. Garnish with sliced pear, maraschino cherry, or lemon zest.


  • For my recipe, I used Seckel pears… they are tiny and sweet and are great just by themselves, so they made for a great prop and garnish too (because I could eat the rest).
  • I gave you both options of steeping the spice and just adding it to the cocktail because I started mixing this when it hadn’t fully gained all the spicy flavors from sitting in the fridge. I wanted to try it early, so I added the spice directly into the cocktail for a quick boost of the spice flavorings.
  • Remember that the spices will get stronger as they sit in the liqueur, so if you’re not a fan of strong spice, remove earlier.
  • Since the simple syrup apparently goes bad weeks sooner if you mix the pears and spices directly into it, you can always keep it separate and put equal parts simple syrup and pear brandy into the cocktail.
  • Every time I’ve mixed this, it’s only gotten better!