Mao Jian Pear Spritz
A sparkling, low-proof spritz built on a Xinyang Mao Jian and pear cordial — brisk, chestnut-sweet, and effortlessly easy to sip, with a full non-alcoholic version included.
Xinyang Mao Jian's gentle chestnut sweetness and brisk green character make it a natural base for a light, low-proof spritz rather than a heavy spirit-forward cocktail. The goal here is to let the tea's own delicate aroma carry the drink, with the other ingredients playing a supporting role.
A homemade Mao Jian and pear cordial — tea, pear juice, and a little sugar reduced gently — forms the backbone of the drink, concentrating the tea's sweetness and chestnut notes into a syrup that mixes beautifully with sparkling wine or sparkling water.
A small amount of dry sparkling wine (such as a brut cava or prosecco) lifts the cordial with fine bubbles and a touch of acidity, while a splash of soda water keeps the whole drink light and easy to sip over a long afternoon or evening.
For a non-alcoholic mocktail version, simply swap the sparkling wine for extra sparkling water or a dry, non-alcoholic sparkling cider — the Mao Jian-pear cordial carries plenty of flavor and gentle effervescence on its own, so the drink stays just as satisfying without the alcohol.
Ingredients
- 30 ml Mao Jian-pear cordial (recipe below)
- 90 ml dry sparkling wine (brut cava or prosecco), or extra sparkling water for a mocktail
- 30 ml soda water
- Ice cubes
- Thin pear slice and a sprig of mint for garnish
- For the cordial: 2 tbsp Xinyang Mao Jian leaves, 1 cup pear juice, 2 tbsp sugar
How to make it
- 1Make the cordial: gently warm the pear juice with sugar until dissolved, then remove from heat and steep the Mao Jian leaves in it for 4 minutes. Strain and chill.
- 2Fill a wine glass or spritz glass with ice cubes.
- 3Pour in the chilled Mao Jian-pear cordial.
- 4Top with the sparkling wine (or extra sparkling water for the mocktail version), then add the soda water.
- 5Stir gently once to combine without losing the bubbles. Garnish with a thin pear slice and a sprig of mint.
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