Directions

Make the Spiced Sugar Rim

1. Mix the spiced sugar. In a small shallow bowl or saucer, whisk together the sugar, cinnamon, and cardamom. Set aside. In a separate small shallow bowl or saucer, add 1 tablespoon of the reserved pear syrup or elderflower syrup.

2. Rim the glass. Dip the rim of an 8-ounce champagne flute or coupe glass in the syrup, turning until it’s completely coated, then immediately dip in the spiced sugar mixture.

Mix the Mocktail

1. Build the mocktail. In the rimmed glass, add pear nectar and elderflower syrup. Top with the ginger beer, followed by sparkling water.

2. Finish and serve. Garnish with the prepared candied pear chip or crystallized ginger, if using.

Make the Candied Pear Chips (Optional)

1. Get ready to bake. Preheat the oven or food dehydrator to 250℉. Line a large baking sheet with parchment paper.

2. Make the simple syrup. In a medium saucepan set over medium-low heat, whisk together the sugar and water. Add the star anise and cinnamon stick and cook, whisking often, until the sugar is completely dissolved, 5 to 7 minutes.

3. Simmer the pear slices. Add the sliced pears and simmer for 10 minutes. Remove from the heat. Let sit for about 30 minutes until the syrup thickens and cools.

4. Bake the pear chips. Using tongs, carefully transfer the pear chips to the prepared baking sheet, arranging them in a single layer. Bake or dehydrate for 1 hour, flipping the halfway through, until they’re crisp and glassy. Set aside to cool.

5. Store. Strain the spices out of the simple syrup and keep in an airtight container in the fridge for another day. The pear chips will keep in an airtight container between layers of parchment paper at room temperature for up to 3 days.