Celebrate with the Sparkling Cider of The Century Mocktail
I’m truly honored to partner with Torani to celebrate their 100th anniversary. To celebrate this amazing milestone, I created this Sparkling Cider of the Century Mocktail.
This sparkling mocktail features Torani Puremade Diamond Syrup, which is flavored with bubbly and elegant vanilla notes, and perfectly embodies the spirit of celebration.
The combination of Torani Puremade Diamond Syrup, sparkling pear cider, and candied pear slices creates a flavorful and elegant mocktail.
The best part?
You can easily turn this into an apple mocktail by swapping out sparkling pear cider for fresh apple cider.
Whether you’re hosting a holiday party or enjoying a quiet evening at home, this mocktail is a delightful way to toast the season with your entire family!
Why You’ll Love This Recipe
- Simple Ingredients: Layers of flavor from sparkling pear cider, pear juice, and Torani Puremade Diamond Syrup (a limited-edition syrup replacing simple syrup).
- Non-Alcoholic: Great for any gathering, from holiday dinners to casual get-togethers.
- Elegant Garnish: Candied pear slices add a touch of elegance and subtle sweetness to the drink.
- Party-Ready: Includes a large batch version—batch the syrup and pear juice ahead of time and top with sparkling cider as guests arrive for fresh, fizzy drinks!
Sponsored by Torani
I’m thrilled to partner with Torani to bring you this delicious drink! Their LIMITED EDITION Puremade Diamond Syrup is the star of the recipe.
Beyond the flavor, this syrup does so much good.
Each purchase contributes to organizations that support opportunity youth and adults with intellectual disabilities, making it a purposeful addition to your holiday drink lineup.
Thank you for supporting the brands that keep my blog going!
Beyond its delicious flavor, every purchase of Torani Puremade Diamond Syrup supports organizations dedicated to uplifting opportunity youth and adults with disabilities, making this syrup not only a tasty choice but a meaningful one. I’m so grateful to be part of this campaign, celebrating the legacy of a company that continues to make a positive difference in the community. Thank you, Torani, for sponsoring this post and for your commitment to creating impact!
Equipment Needed:
- Cocktail shaker (optional)
- Measuring jigger
- Long stirring spoon
- Glassware (champagne flutes or copper mugs)
- Ice cube tray
Shopping List:
- Torani Puremade Diamond Syrup
- Pear juice (or apple juice)
- Sparkling pear cider (or sparkling water/club soda for a lighter option)
- Ice cubes
- Pear (for candied pear slices)
- Sugar (for making candied pear slices)
- Water (for making candied pear slices)
- Vinegar (for candied pears)
Step-by-Step Instructions:
- Combine Ingredients: In a cocktail shaker, combine Torani Puremade Diamond Syrup, pear juice, sparkling pear cider, and edible glitter (if using).
- Add Ice and Shake: Add ice and shake well until chilled.
- Pour and Top: Pour into a glass and top with club soda, stirring gently to combine.
- Garnish: Garnish with candied pear slices.
- Serve: Serve immediately for the ultimate sparkle!
Candied Pear Slices:
- Prepare Pears: Slice pears thinly using a mandoline.
- Bake: Preheat oven to 200°F. Lay pear slices on a silicone mat, cover with another baking tray, and bake for 40 minutes. Remove the top tray and mat, then bake at 170°F until fully dried.
- Make Syrup: In a saucepan, heat sugar, water, and vinegar to 320°F.
- Candy the Pears: Remove syrup from heat and dip dried pear slices into it. Let them cool on parchment paper until hardened.
- Store: Store candied pear slices in an airtight container until use.
How to Serve for a Party:
When hosting a fall or holiday gathering, this Sparkling Cider of the Century Mocktail can be easily prepped in advance without compromising on freshness or presentation.
By batching the pear juice and syrup in a large container and topping off with sparkling pear cider individually as guests arrive, you can ensure that each drink is bubbly and fresh.
Party-Sized Batch (Serves 10-12):
- 20 oz Torani Puremade Diamond Syrup (about 2 ½ cups)
- 20 oz pear juice (or apple juice) (about 2 ½ cups)
- 2 liters sparkling pear cider (or ginger beer, ginger ale, or tonic water for variation)
- 4 liters of Club Soda for extra bubbles
- Garnish: Candied pear slices (10-12 slices) and cinnamon sticks (10-12 sticks)
- Optional: Fresh rosemary sprigs, lemon or lime slices, or cranberry juice for a festive touch
Step-by-Step Instructions:
1. Prepare the Candied Pear Slices (Make Ahead):
- Thinly slice 1-2 pears. In a saucepan, combine 1 cup sugar, 1 cup water, and 1 tsp vanilla extract (optional). Simmer until the sugar dissolves.
- Add the pear slices to the syrup and simmer for 10-15 minutes until translucent.
- Remove the slices and let them cool on a parchment-lined baking sheet. Store in an airtight container until ready to serve.
2. Make the Cinnamon Sugar Rims (Optional):
- In a small bowl, mix ¼ cup granulated sugar with 1-2 tsp cinnamon.
- Lightly wet the rim of each glass with a lemon wedge and dip into the cinnamon-sugar mixture to coat. Prepare these ahead of time for easy serving during the event.
3. Batch the Pear Juice and Syrup:
- In a large container or pitcher, combine 20 oz of Torani Puremade Diamond Syrup and 20 oz of pear juice (or apple juice).
- Stir gently to mix. This mixture will serve as the base for your mocktail and can be stored in the fridge until guests arrive.
4. Set Up Your Serving Station:
- When guests arrive, pour 4 oz of the pre-batched syrup and pear juice mixture into each glass.
- Top off each glass with sparkling pear cider and Club Soda (about 4 oz per glass) just before serving. This ensures that the mocktail stays bubbly and fresh throughout the party.
5. Pre-Garnish the Glasses:
- Garnish each glass with a candied pear slice and a cinnamon stick for a festive presentation. You can also add a sprig of rosemary or a slice of lemon or lime for extra color and aroma.
Variations
If you want to switch things up, here are a few variations to try:
- Apple Cider Variation: Swap out pear juice for fresh apple cider. Rim the glass with maple syrup and dip it into brown sugar. Top it with star anise, which is perfect for the fall season.
- Cranberry Twist: Add a splash of cranberry juice for a tart, seasonal flavor.
- Ginger Spice: For a spicier kick, use ginger beer or ginger ale instead of sparkling pear cider.
- Lighter Option: Use tonic water or club soda instead of sparkling cider for a lighter, more refreshing mocktail.
- Citrus Kick: Add a squeeze of fresh lemon or lime juice for a bright, tangy flavor.
- Copper Mug Presentation: For a cozier presentation, serve the mocktail in copper mugs, perfect for fall vibes and keeping drinks colder longer.
Sparkling Cider Mocktail
Equipment
- 1 Cocktail Shaker
Ingredients
Sparkling Cider
- 2 oz Torani Puremade Diamond Syrup, (or vanilla syrup)
- 2 oz Pear Juice
- 2 oz Sparkling Pear Cider, (or flavor of your choice)
- 4 oz Club Soda, (for extra bubbles)
- Edible Glitter, (optional garnish)
Candied Pear Garnish
- 2-3 ripe pears, (thinly sliced with a mandoline)
- 1/2 c lemon juice
- 1/2 c water (to be mixed with lemon juice)
- 150 g (or 3/4 cup) sugar
- 50 g (or 1/4 cup) water (for the sugar syrup)
- 5 g (or 1 tsp) white vinegar
Instructions
Sparkling Cider
- In a cocktail shaker, combine Torani Puremade Diamond Syrup, pear juice, sparkling pear cider, and edible glitter (if using).
- Add ice and shake well until chilled.
- Pour into a glass and top with club soda, stirring gently to combine.
- Garnish with candied pear slices.
- Serve immediately for ultimate sparkle!
Candied Pear Garnish
- Preheat your oven to 200°F
- Using a mandoline, thinly slice the pears lengthwise to about 1/8 inch thick. Uniform slices will ensure even drying.
- In a bowl, mix equal parts lemon juice and water. Dip each pear slice into this mixture to prevent them from browning. Shake off and pat out any excess liquid.
- Arrange the pear slices on a silicone baking mat, or parchment paper, make sure they are spaced out evenly. Place another silicone mat or parchment paper on top, and then place a baking tray on top to keep the slices flat during baking.
- Bake in the preheated oven for 35 minutes. (This step helps maintain their flat shape.)
- After 35 minutes, remove the top tray and silicone mat, leaving the pear slices exposed. Lower the oven temperature to 170°F, and return the pears to the oven. Bake until they are fully dried out, which may take an additional 45-60 minutes, depending on your oven. (The pears should be crisp and no longer flexible.)
- While the pears are drying, make the candy sugar syrup. In a saucepan, combine ¾ cup sugar, ¼ cup water, and 1 teaspoon white vinegar. Heat over medium heat until the syrup reaches 320F on a candy thermometer.
- The mixture should be bubbling and slightly thickened but clear. (If you let this go for too long it will turn into a dark caramel try to avoid this to be sure you end up with a clear garnish.)
- Once the syrup reaches the correct temperature, remove the pot from the heat. (You will need to work quickly – and you will need a dipping tool.)
- Using tongs (NOT YOUR HANDS), carefully dip the dried pear slices into the sugar syrup, ensuring they are fully coated.
- Place the candied pears on a clean silicone mat or parchment paper to cool and harden. Once set, they will have a translucent, shimmering look, perfect as a garnish.
- If you’re not using them immediately, store the candied pear slices in an airtight container to maintain their crispness.
