A tall glass of pear and rosemary mocktail with ice, a rosemary sprig, and pear slices against a bright background.

Editorial recipe guidance

pro football city mocktails · alcohol-free

Elevation Pear & Rosemary Fizz

Name: Elevation Pear & Rosemary Fizz
Prep time: 10 min
Total time: 15 min
Yield: 1 serving
Cuisine: American
Ingredients: 2.5 oz Pear nectar (cold-pressed preferred); 0.75 oz Rosemary-infused simple syrup; 0.5 oz Freshly squeezed lemon juice; 4 oz Chilled sparkling mineral water; 1 Fresh rosemary sprig; 2 Thin slices of Bosc pear

A crisp, sophisticated alcohol-free cocktail that balances the mellow sweetness of ripe pear with the aromatic, woody notes of fresh rosemary and bright citrus.

Editorial recipe guidanceThis page provides editorial development guidance; it does not represent a documented preparation claim.

Prep time

10 minutes

Total time

15 minutes

Serves

Difficulty

Easy

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city-inspired mocktail football watch party zero-proof drink zero-proof mocktail pear

Close-up of fresh rosemary sprigs and sliced pears next to a bottle of sparkling mineral water.

Bright & refreshing

A balanced alcohol-free drink built around real citrus and fruit flavor.

Simple ingredients

Easy-to-find ingredients and an approachable home-bar method.

Perfect for occasions

Made for an everyday treat, dinner party, or celebratory pour.

Ingredients

Makes 1 serving. Ingredient quantities update with the selected batch size.

2.5 oz Pear nectar (cold-pressed preferred)
0.75 oz Rosemary-infused simple syrup
0.5 oz Freshly squeezed lemon juice
4 oz Chilled sparkling mineral water
1 Fresh rosemary sprig
2 Thin slices of Bosc pear

Step-by-Step Instructions

1
Prepare the glass
Prepare the rosemary syrup by simmering equal parts sugar and water with fresh rosemary sprigs for five minutes, then cooling and straining the liquid.
2
Build the drink
Fill a tall highball glass with large, clear ice cubes to maintain a cold temperature without rapid dilution.
3
Add the finishing touch
Combine the pear nectar, rosemary syrup, and lemon juice in a cocktail shaker filled with ice.
4
Garnish & serve
Shake the mixture vigorously for about 10 seconds until the exterior of the shaker feels frosted and cold.
5
Garnish & serve
Strain the chilled mixture into the prepared glass over the fresh ice.
6
Garnish & serve
Garnish with a fresh rosemary sprig and the pear slices, lightly slapping the rosemary against your hand first to release its oils.

Recipe Tips

Use agave nectar and a drop of rosemary essential oil if you don't have time to make syrup.
Substitute pear nectar with unfiltered apple juice for a similar autumnal profile.
Replace sparkling mineral water with club soda for a cleaner, less mineral-forward finish.

Make It Your Own

For a crowd: To serve a larger group, mix the pear nectar, rosemary syrup, and lemon juice in a large pitcher and chill; add the sparkling water and garnishes to individual glasses just before serving to preserve the carbonation.

Easy swaps: Use agave nectar and a drop of rosemary essential oil if you don't have time to make syrup. Substitute pear nectar with unfiltered apple juice for a similar autumnal profile. Replace sparkling mineral water with club soda for a cleaner, less mineral-forward finish.

Frequently Asked Questions

Can I use dried rosemary for the syrup?

Fresh rosemary is highly recommended for its bright, piney notes; dried rosemary can often impart a dusty or overly woody flavor.

What kind of pear is best for the garnish?

Bosc or Anjou pears are ideal because they hold their shape well and provide a beautiful visual contrast when sliced thin.

Is the bitters addition necessary?

While optional, non-alcoholic aromatic bitters add a layer of spice and depth that mimics the complexity of a traditional cocktail.

Recipe by

Larry Leo

Editorial recipe guidance

This page provides editorial development guidance; it does not represent a documented preparation claim. Check the ingredient list, substitution guidance, and dietary labels before serving.

Recipe record updated: September 9, 2026

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