February 28, 2024

Spiced Pomme Mocktail


By Vivreau Advanced Water Systems

Spiced Pomme Mocktail

Week three of our Vivreau mocktail recipe series, and it’s time to head back to school for recipes perfect for your next non-alcoholic cocktail party. Next up, the Spiced Pomme mocktail, a modern take on the classic pressed apple cider spritzer.

Did you miss our first two delicious recipes?

We’ve got you covered. Week one featured the Blackberry Mint Smash and week two featured the Ginger Beer Refresher. Both of course made with delicious and bubbly Vivreau sparkling water.

Spiced Pomme Mocktail Recipe:


1 oz apple juice

½ oz pear nectar

½ oz spiced syrup

½ oz lemon juice

Topped with Vivreau sparkling water

Garnish with apple pear fan

Makes 1 cocktail. Easily make 2 cocktails at once by doubling ingredients when preparing mix.


  1. Begin by adding ice to the base of your shaker.
  2. In another cocktail shaker pour ½ oz spiced syrup per cocktail. (Homemade spiced syrup recipe is down below).
  3. Add in 1 oz apple juice and ½ oz pear nectar. Note: Pear nectar adds extra depth and thickness compared to pear juice.
  4. Optional: Squeeze in juice of half a lemon (1/2 lemon for 2 drinks) to brighten up the notes from the apple and pear.
  5. Pour prepared cocktail mix into the shaker base filled with ice, and shake to combine.
  6. Pour drink directly into glasses and top with extra ice as needed.
  7. Top with microfiltered Vivreau sparkling water.
  8. Garnish with a pear fan. To prepare garnish, slice a pear in half, then cut 3 thin slices and fan out the slices. Hold in place with a bamboo skewer and place on the top of each drink.

Homemade spiced syrup recipe:

Did you know you can make your own flavored syrups at home? Simple syrup is just equal parts sugar and water, infused with flavoring.

For homemade spiced syrup, bring 1 cup of water, and 1 cup of syrup to a boil and add in your chosen spices, such as cinnamon, clove, anise, or allspice berries. We recommend using the same amount of spice as a teabag per cup of liquid. Cool, and place the spiced syrup into a bottle and refrigerate. Keeps for 2-3 weeks in the fridge.

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