Prep time:
10 min
Cook time:
4-5 min

Start up the grill with this peppy and aromatic gin smash in hand. A medley of pear nectar, gin and rosemary-ginger syrup are shaken with ice and topped with ginger ale and grilled pears. A satisfying cocktail for any time of year.



  • ¼ cup white sugar
  • ¼ cup water
  • 2 thin, peeled pieces of ginger
  • 1 sprig of rosemary for simple syrup, 2 for garnish
  • 1 Bosc or Bartlett pear, cored and sliced
  • 1 cup of pear nectar
  • 2 oz. gin
  • ice cubes
  • 2 cups ginger ale



  1. Combine ingredients from white sugar to rosemary in a small saucepan and bring to a simmer. Stir until the sugar has dissolved and turn off heat. Set aside to cool.
  2. Preheat your gas grill to medium-high heat (400-500°F). Very lightly oil the grids with Broil King’s Basting Brush.
  3. Grill pear slices for about 2 minutes per side, until nicely charred but not cooked all the way through. Transfer grilled pear slices to a cutting board and set aside. Cut a notch at the bottom of 2 slices so they can rest on the rim of a glass.
  4. In a cocktail shaker, mix 2 tablespoons of simple syrup, 1 cup of pear nectar, and 2 oz. of gin. Shake with ice. Pour over ice into 2 individual mason jars. Place a rosemary sprig in each jar and garnish with grilled pear slices. Add more grilled pear slices to each glass and finish with about 1 cup of ginger ale per drink. Enjoy cold! Reserve any extra simple syrup in the fridge for 1 week.


Recipe by ByteSizeCo.