Drink More Bourbon recipe
Maple Pear Bourbon Buck
A bright September highball that pairs bourbon’s caramel warmth with pear nectar, lemon, a touch of maple syrup, and spicy ginger beer. It is crisp, lightly autumnal, and easy to build in the glass.
Ingredients
- 2 oz bourbon
- 1 oz pear nectar
- 1/2 oz fresh lemon juice
- 1/4 oz maple syrup
- 3 oz chilled ginger beer, or enough to top
- Pear slice, for garnish
- Lemon wheel, for garnish
Instructions
- Fill a highball glass with ice.
- Add the bourbon, pear nectar, fresh lemon juice, and maple syrup to the glass.
- Stir for 10 to 15 seconds to combine and chill the base.
- Top with chilled ginger beer.
- Gently stir once or twice to integrate without losing too much carbonation.
- Garnish with a pear slice and a lemon wheel.
Best bourbon style
Use a 90 to 100 proof bourbon with vanilla, caramel, light oak, and a little rye spice. The proof keeps the drink from tasting thin once ginger beer and pear nectar are added, while a spicier profile balances the maple sweetness.
Tips and substitutions
If your pear nectar is very sweet, reduce the maple syrup to a barspoon. For a brighter drink, add an extra small squeeze of lemon before topping with ginger beer. Use cold ginger beer and plenty of ice to keep the cocktail crisp.
About this cocktail
The Maple Pear Bourbon Buck is a tall, refreshing bourbon drink with a gentle fall accent rather than a heavy, dessert-like profile. Pear nectar gives the highball a soft orchard sweetness, while fresh lemon juice keeps it bright and prevents the maple syrup from taking over. Ginger beer adds the “buck” character: lively bubbles, spice, and a clean finish that makes the drink feel crisp even with richer ingredients in the glass. Bourbon brings caramel, vanilla, and oak underneath it all, giving the pear and maple a warmer backbone. This is a good September cocktail because it bridges seasons: light enough for warm afternoons, but cozy enough for the first cool evenings. Serve it when you want something easier than a stirred whiskey drink but more autumnal than a standard bourbon highball.
Choosing your bourbon
Choose a bourbon in the 90 to 100 proof range so the whiskey still shows up after the pear nectar, ice, and ginger beer are added. A slightly higher proof keeps the drink from tasting thin, but there is no need to reach for something overly hot or barrel-proof. A bourbon with vanilla, caramel, light oak, and a little rye spice works especially well here. The sweeter notes connect naturally with pear and maple, while a rye-forward mash bill or spicier profile helps balance the syrup and ginger beer. Softer wheated bourbons can work too, but the finished drink may lean rounder and sweeter, so pay attention to the lemon and maple balance.
Make it your own
You can adjust this drink without changing its character. If your pear nectar is very sweet, use just a barspoon of maple syrup instead of the full amount to keep the highball crisp. For a brighter version, add a small extra squeeze of lemon before topping with ginger beer. If you want more spice, choose a drier, snappier ginger beer or use a bourbon with more rye character. For a softer brunch-style serve, use a mellow ginger beer and keep the garnish fresh and aromatic. Avoid pear juice cocktails with lots of added sugar if possible, since they can make the drink taste flatter and more candy-like.
Serving tips
Build this in a chilled highball glass if you have time, and use plenty of cold, solid ice so the drink stays lively without over-diluting too quickly. Add the ginger beer last and stir only once or twice to preserve carbonation. A thin pear slice looks best when tucked along the inside of the glass, while the lemon wheel adds color and a helpful citrus aroma. For multiple servings, combine the bourbon, pear nectar, lemon juice, and maple syrup ahead of time, then pour over ice and top each glass with ginger beer to order.
