Spiced Pear Mezcal Punch is my new favorite Sunday cocktail. Pear juice, chilled champagne and mezcal are combined with an earthy spiced simple syrup made of piloncillo, cloves, anise, and cinnamon.
Sunday brunch at Casita Gris has become a big deal. We are still unpacking, still having minor construction, and still decorating, still hanging art, and STILL tacking my storage connex. Between this, work and homeschool when Sunday arrives, we all look forward to a laid-back day filled with hearty breakfast food, bubbles for me and plenty of fresh fruit.
I try to test/tweak a new cocktail to share with y’all on Sunday and recently tested this Spiced Pear Mezcal Punch and hellooo new favorite Sunday sipper. My Spiced Pear Mezcal Punch is brimming with comfort from piloncillo, anise, and cloves. Warmth from Smoky Mezcal followed by bubbles this punch cocktail is delicious.
How to Make Spiced Pear Mezcal Punch
The spice for this Spiced Pear Mezcal comes from a spiced syrup which is added before serving. The spiced syrup is made by combining water, piloncillo, cloves, cinnamon stick, and star anise.
Spiced Syrup: For this punch we are creating a spiced simple syrup to add to your punch. A simple syrup is an essential ingredient for cocktailing at home. Simple syrup is so easy to make and can easily be customized by season with fruit and spices and the combinations are endless.
To make simple syrup bring one part water and one part sugar to a boil, reduce heat, and stir until sugar has dissolved, see …so easy. Allow to cool and store in fridge.
To make my spiced simple syrup we will swap our sugar for piloncillo for warmth and color. I grated the piloncillo for ease in dissolving when you boil. I grated my piloncillo with a box grater.
Piloncillo is the raw form of sugar cane. Piloncillo is used largely in Latin American cooking and can be found in either the produce or spice areas of your grocery store. If you cannot find piloncillo, substitute with dark brown sugar.
I spice my spiced syrup by adding cloves, cinnamon and star anise. I wanted my Spiced Pear Mezcal Punch to be warm & bubbly. This punch is warmed by the spiced syrup and the addition of smoky Mezcal. The pear juice and champagne bring in brightness while pairing perfectly with the spiced syrup and Mezcal. The spiced syrup can be made up to a week in advance. Store in fridge and use any leftovers to sweeten tea or coffee.
Mezcal: I am using Mezcal in my spiced pear mezcal punch. The word Mezcal comes from the Nahuatl mexcalli language, which means oven-cooked agave. Mezcal can be made from more than 30 varieties of agave, but the most common are tobalá, tobaziche, tepeztate, arroqueño and espadín, which is the most common agave and accounts for up to 90% of mezcal.
Mezcal is cooked inside earthen pits that have been lined with lava rocks and filled with wood and charcoal before distilling. Mezcal is distilled din large clay pots, this is how Mezcal achieves its smoky flavor.
I have fallen in love with Mezcal. It pairs well with fresh citrus and adds warmth in cocktails without overpowering the cocktail. If you have not tried mezcal I suggest you give this amazing spirit a try. Some Mezcals are smokier than others, while I prefer the smoky element of Mezcal if you do not enjoy it you can substitute Tequila Anejo for my Spiced Pear Mezcal Punch.
Lemon Juice: With warmth from the spiced syrup and mezcal the addition of fresh lemon juice will help balance our punch, plus give our bubbles a pop! I will always & forever suggest using fresh citrus juice when making cocktails – nothing beats fresh lemon juice, avoid using the bottle version that is filled with additives.
Pear Juice: We have some wiggle room with the pear juice. I juiced my pears in my juicer. You can also blend in a blender with a little water, but feel free to use store-bought pear juice. I know, I know I just said nothing beats fresh, pero there are amazing pear juice options at the grocery, and I know not everyone has a juicer.
To make the Spiced Pear Mezcal Punch: Combine pear juice, mezcal, chilled champagne, orange liqueur, lemon juice and half of spiced simple syrup, taste and add more spiced simple syrup if desired. Stir to mix, serve over ice.
I served my punch in a cazuela, but you can make this punch in a punch bowl or large pitcher. Add half the spice syrup, taste and add more if you prefer.
You can also easily half this recipe and use 2 mini bottles of champagne to make a smaller batch of punch.
Cocktails I have featured Mezcal: Watermelon Mezcal Punch
- 4 cups pear juice
- 2 cups mezcal
- 1 bottle chilled champagne
- 1 cup orange liqueur
- 1 cup fresh lemon juice
- spiced simple syrup.
- For spice simple syrup:
- 1 cup grated piloncillo
- 1 cup water
- 5 whole cloves
- 1 Cinnamon sticks
- 2 star anise
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For spiced simple syrup: Combine piloncillo, water, cloves, cinnamon stick, and anise in a saucepan. Bring to a boil, reduce heat and simmer until all sugar dissolves. Remove from heat, allow to cool completely. Once cool, strain and place in sealable jar. Place in fridge until ready to use. Will keep in fridge for up to one week, shake before using.
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To make the punch: Combine pear juice, mezcal, chilled champagne, orange liqueur, lemon juice and half of spiced simple syrup, taste and add more spiced simple syrup if desired. Stir to mix, serve over ice.
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