As the temperature heats up, looking for beautiful and refreshing drinks for your guests is a must! This moreish pear and ginger homemade cordial is a gorgeous beverage and can be paired with chilled water, sparkling water or cocktails. With lashings of fresh ginger and mint, you’ll have guests asking for the recipe before you make it to the dance floor!

Make up individual jars of pear and ginger cordial with sparkling water, or let guests mix their own drinks at a purpose made drink station. Through taste testing this recipe very thoroughly, I can assure you it is both refreshing and will make you feel quite fancy! What more could you possibly want?!

What You Will Need:

  • 500g pear flesh (Bosc pears were used for this recipe), 5cm fresh ginger, 125g golden caster sugar, 1 large/juicy lemon, 1tsp vanilla
  • Zester, peeler, heavy based pan, mixing spoon
  • Blender
  • For mixing – sparkling water, fresh mint, fresh lemon and pear slices and ice
  • Individual glass jars or cups

Step 1. Peel each pear, and measure weight as you go for a rough idea of how much you’ll need. Cut up all pear into rough shapes.

Step 2. Grate the fresh ginger in with the cut pear, then blend both ingredients to a smooth pulp in a blender or nutribullet. Place the smooth liquid back into the heavy based pan.

Step 3. Add the golden caster sugar, and the juice of one large (or two small) lemons. Thoroughly mix the cordial base until the sugar is combined.

Step 4. Cook the ginger mix for approximately 20 minutes on a low heat. Remove from heat and once cooled, pour into a mason jar to refrigerate until needed. When you’re ready to mix up this yummy pear and ginger syrup into a refreshing drink, add 2-3 teaspoons to each jar/glass, and top with sparkling water and garnishes.

You can use this base in loads of different yummy cocktail mixes, or even give a jar of it with instructions on how to mix it for a tasty and delicious gift. Add handfuls of fresh mint and slices of lemon and pear for an extra flavour hit, and say hello to feeling fancy!

Ms Zebra Says: Yum! This cordial sounds a little tangy, a little sweet. The perfect combo for warmer weather. Plus, a great gift idea of favour idea too. 

About Ms Honeycomb: My heart and home in Scotland and Australia, I am a florist, flower lover, writer, baker, stylist and sew-er of lovely things, with my darling toddler forever keeping me on my toes!


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“I said to the man, ‘are you trying to tempt me?
Because I come from the land of plenty!'”

– Down Under, Men at Work (1980)

We definitely have a sweet and sour temptation for you today. We can’t go past a Friday cocktail hour during the Australia Issue without popping by to visit with the good folk at new St Kilda venue The Land of Plenty. Not only is their recipe to the ‘Flamin Galah’ cocktail inspired by all things local, but their entire bar is too! If you’re a couple who loves supporting local spirits, your next wedding planning date night could be here!

We can certainly imagine an Australiana-themed engagement party upon The Land of Plenty‘s airy rooftop, where there is plenty of space for your guests to mingle or share a bench over locally-sourced craft brews. Here they’d serve an upscale charcoal barbeque celebration feast (over mallee root coals, naturally) with mini milo dampers for dessert! Plus there are a variety of steaks and snags on the menu here to kick off a discerning buck’s evening in style.

The drink they have shared with us today is named for one famous Australian bird, includes a flower that shares its name with another, and is as colourful – and as welcome a sight in your backyard – as both!

Flamin Galah by The Land of Plenty

  • 45ml dry gin (simply pick your favourite Australian label)
  • 30ml lemon juice
  • 15-20ml rosella syrup (see note)
  • 1 egg white
  • 1 lemon myrtle leaf, to garnish

Chill a coupette or cocktail glass. Add all ingredients – except garnish – to a boston shaker. Dry shake (without ice) for 30 seconds to create foam. Hard shake with ice for a further 30 seconds. Double strain into your cocktail glass/coupette. Garnish with fresh lemon myrtle leaf.

Note: To make rosella syrup. Combine 1 cup rosella leaves (native hibiscus), 1 cup sugar and 1 cup water in a saucepan. Heat gently stirring to help the sugar dissolve. Bring to the boil, allow to cool, then strain leaves out. You can also cheat by buying hibiscus flowers in jars and use the syrup from that.

Aside from being Ms Polka’s Editorial Assistant, Ms Fleur de Lys is also Polka Dot Bride’s Melbourne correspondent so you’ll see her running all over town finding wedding inspiration. As both a lifestyle journalist and cocktail aficionado, Fleur appreciates the power of words whipped up as deftly as a good martini.


This post features the following wedding vendors. If you've been featured below, we'd love to get to know you. Click here to join Polka Dot Bride.

1.AllAboutRomance Silk Wedding Veil, 2. LittlePeg Personalised Wedding Cake Topper, 3. FranklyMyDearStore Blair Earrings, 4. StudioJustine Wedding Welcome Sign, 5. LeRoseGifts Lace Maxi Robe, 6.Connie&Luna Blossom and Forest Flower Crown