The Best Coffee Spritzer With Pear & Honey

This post on the coffee spritzer with pear & honey was initially published on the 4th of November 2020.

When in 2018 I had the chance of attending the Italian Barista Championship, the last drink I served as part of my routine was a set of 4 Pear Coffee & Honey Spritzer. Now, I know what you might be thinking – what the hell is a Barista Championship and how does it work? Well, I can give you a quick intro to this completely weird world I had the pleasure to join when I was working as a barista for a long while. Not that I am here to talk to you about my career, but you get it.

Before I dive into the ins and outs of this championship and the coffee spritzer itself, I thought it would be cool to chat a little more about coffee since we have not done so in a very long time. And also to what happened to me and why I no longer am a full-time editor for this website.

I did start my coffee career when I moved to London in 2010. But not in a super strong way, that wasn’t for a few more years. I didn’t use to drink much coffee when in Italy and I most definitely wasn’t making coffee spritzer or any other cocktail for that matter! But one thing I realised is the passion that was there, was definitely one I wouldn’t be able to let go of for quite a while.

And this coffee spritzer with pear & honey was one of those you’d hardly end up forgetting.

At the time, the ingredients were chosen to integrate the tasting notes of my competition’s coffee. Finca Nuguo, a Panamanian Geisha which, in 2018, won the “Best of Panama’ award. Not too shabby for a coffee, am I right?! The coffee was delicate and had tasting notes of jasmine tea, peach and pomegranate. Which complimented the whole honey & pear profile extremely well.

While designing the coffee spritzer, alongside my coach and one and only Dan Fellows, I remember clearly we changed about a million times the way this drink was gonna be. Was it gonna be tonic water instead of sparkling water? Would the different carbonation in the water, to make it more, or less sparkling, affect its taste?

In the end, on stage, I decided to go for a CO2 capsule with a syphon. But of course, you might not have one around the house so sparkling water or tonic water will do as well.

So when I decided to revisit this coffee spritzer this year, I wanted to keep it simple enough for anyone to replicate it at home. These coffee spritzers with pear and honey are way too tasty to not be made at home as well.

What ingredients do I need to make this coffee spritzer?

The ingredients for this coffee spritzer are not necessarily ones you’ll have in your pantry. But let’s go in order. First off, you will need Jasmin Silvertip tea leaves to create the ice cubes. Then you will need hot filtered water to brew the tea and to make a simple syrup with raw handmade or high-quality honey, one with fruity and nutty tasting notes.

For the coffee itself, whole beans coffee which is possibly from Kenya or Ethiopia, or even grounded to your desired brewing method. Then comes the fun part, you will need fresh Conference Pear Juice, ginger and sparkling water. If you have a juicer and you can press the pears fresh, add a slice of lemon for preserving it a little longer.

How do I make this coffee spritzer with pear and honey?

The prep for this coffee spritzer is over 2 days roughly, and that is mainly because of the ice. But let’s go in order. Start by brewing the Jasmine tea with 200g of the hot filtered water into a small bowl or clever dripper, and leave it to brew for 5-6 minutes. It will infuse enough to be used in iced form. Once the tea has been brewed, discard the tea leaves and let the tea cool down fully.

Once cold, place the tea into the ice cube tray, ensuring that all ice cubes are equal and then place it in the freezer overnight. Main prep for this iced coffee drink is done! Don’t forget to place the glasses in the freezer, too, in order to keep them cold and ready for the following day.

Now, in a small pitcher or jar, place the honey and add on top the remaining hot water, mixing carefully until the honey fully dissolves and becomes a simple syrup. Leave to cool and then refrigerate overnight.

Now off to day two we go, and we start by brewing 4oz of coffee, according to your preferred method. I had access to an espresso machine, so if you can replicate it with an espresso capsule you will need 4 capsules of a fruity and floral coffee, and let it cool down completely.

In the largest cup of the cocktail shaker, place the ice 2 ice cubes, then add the brewed coffee, 6g of the honey syrup, the pear juice and the ginger juice. Close it and shake well, until all the juices have combined.

You’re ready to serve! Place 2 ice cubes of the jasmine tea per glass, and using a strainer, pour 30g of the mixture into each glass. If the ice cubes slightly melt, it’s perfect as we want the jasmine flavours to come through. Add 50g of cold sparkling water and mix well with a spoon.

And the coffee spritzer is ready to serve – enjoy it!

Can I replace some of the ingredients?

Now, a lot of the recipes online call for cold brew coffee and even cold brew coffee concentrate. Because we love cold brew, we are most definitely not averse to it. But this recipe has been created with espresso in mind, and we have not tested it with cold brew coffee. Worth a shot always, but not been tried or tested by us.

So here goes the recipe for the coffee spritzer.

Coffee Spritzer with Pear & Honey

Federica

A flavourful, one-of-a-kind drink which can be served with or without alcohol, and where coffee is the main character.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Drink

Servings 4 cocktails

Ingredients

  

• 4 g Jasmin Silvertip tea leaves
• 220 g hot filtered water
• 6 g raw handmade or high-quality honey with fruity and nutty notes
• 40 g whole beans coffee possibly from Kenya or Ethiopia
• 200 g fresh Conference Pear Juice if you have a juicer and press it fresh, add a slice of lemon for preserving it a little longer
• 10 g ginger juice
• A bottle of San Pellegrino Sparkling Water

Instructions

 

DAY 0:

• Brew the 4g of jasmine tea with 200g of hot filtered water into a small bowl or clever dripper, and leave to brew for 5-6 minutes.
• Once brewed, discard the tea leaves and let the tea cool down.
• Once cold, place the tea into the ice cube tray, ensuring that all ice cubes are equal and then place it in the freezer overnight.
• Place the glasses in the freezer, in order to keep them cold and ready for the following day.
• In a small pitcher or jar, place the 6g of honey and add on top the remaining hot water, mixing carefully until the honey fully dissolves and becomes syrup. Leave to cool and then refrigerate overnight.

DAY 1:

• Brew 4oz of coffee, according to your preferred method. I had access to an Espresso Machine, so if you can replicate it with an espresso capsule you will need 4 capsules of a fruity and floral coffee, and let it cool down completely.
• In the largest cup of the cocktail shaker, place the ice 2 ice cubes, then add the brewed coffee, 6g of the honey syrup, the pear juice and the ginger juice. Close it and shake well, until all the juices have combined.
• Place 2 ice cubes of the jasmine tea per glass, and using a strainer pour 30g of the mixture in each glass. If the ice cubes slightly melt, it’s perfect as we want the jasmine flavours to come through.
• Add 50g of cold sparkling water and mix well with a spoon.
• Serve your drinks immediately, with no garnish required.

Notes

You can use any brewing method for the coffee, just keep in mind that you want to taste it when you drink the spritzer.

Keyword coffee spritzer with pear and honey

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It’s an extremely easy-to-make and refreshing drink, this coffee spritzer. Let me know what you think of this coffee spritzer with pear & honey in the comments below!

Why not try it with a delicious Hazelnut Bundt Cake?