Pear-Thyme Prosecco Cocktail

This simple drink oozes elegance. There is no fancy name, no long story behind it, and no unusual ingredients, but this pear-thyme Prosecco cocktail is a tasty one and a fun seasonal cocktail for the cooler months. I have always been a fan of bubbles.  The trend of serving sparkling wines and campaigns with any meal has become more common and I could not be more thrilled. Bubbles go with absolutely everything, even frozen pizza, and I’ve tested that myself.

pear-thyme prosecco cocktail

For a long time, Champagne was the gold standard and the only sparkling wine that most Americans drank. But times have changed, and good Italian Prosecco and Spanish Cavas are now in abundance. But what are the differences between these three popular sparklers? Here’s a breakdown and what you need to know.


  • Champagne, comes from the Champagne region of northeast France and is made with Chardonnay, Pinot Noir, and Pinot Meunier grapes.
  • The grapes used are Pinot Noir, Pinto Meunier, and Chardonnay.
  • Champagne requires a traditional method of carbonation in which the wine sparkles while it’s bottled.
  • Has tiny bubbles.
  • Taste notes for Champagne include Citrus fruits, white peach, white cherry, almond, and toast.
  • Popular brands of Champagne are Veuve Cliquot Brut Yellow Label, Moët & Chandon, and Dom Perignon.

pear-thyme prosecco cocktail


  • Prosecco originates in the Veneto region of Italy, just north of Venice.
  • Made from Glera grapes, the use of which for wine can be traced back to the Roman era.
  • Prosecco is made using the “méthode champenoise” and carbonates in stainless steel vats, a less time and money-intensive process.
  • Light and frothy bubbles.
  • Tasting notes for Prosecco are sweeter: Green apple, honeydew melon, pear, honeysuckle, and fresh cream.
  • Popular brands of Prosecco are La Marca, Zonin and Bisol.


  • Most Cava comes from the Penedès region of Spain.
  • The grapes used are Macabeu, Parellada and Xarello.
  • Cava, like Prosecco, is made by “méthode champenoise”, the same method that is used to make Champagne, thus it’s often called Spanish Champagne.
  • Fine bubbles.
  • Tasting notes for Cava ripe, exotic citrus, and stone fruit aromas
  • Popular brands of Cava are Freixenet, Codorniu, and Segura Viudas.

pear-thyme prosecco cocktail

You can make this seasonal plum-thyme Prosecco cocktail with Champagne, Prosecco, or Cava, but I prefer Prosecco because of its characteristic lightly frothy bubbles. In addition, Prosecco is the least expensive so save the expensive bubbly for another occasion. In addition, the sweetness of the muddled pears and earthy thyme hold up well against this less delicate bubbly wine, without overpowering it. This happens to be a lovely cocktail to have during the holiday season as it can hold up to just about anything, including yams with marshmallows.

About the Author

Andrea Potischman

I am a professionally trained NYC chef turned CA mom and food blogger. I post about real food, with doable ingredient lists that are family friendly.

2 thoughts on "Pear-Thyme Prosecco Cocktail"

  1. Avatar photo Mary Jane Curry says:

    Plan to serve this to foodie guests this week. Flavor profile looks wonderful and the visual appeal is spot on! Your food photography is exception in addition to the recipes shared on your blog!

    1. Thank you for your very kind words. I wear many hats with my blog and always trying to improve my amateur photography. So appreciate you taking the time to write Be well.

Leave a Reply

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comment Policy

Simmer + Sauce reserves the right to remove or restrict comments that do not contribute constructively to the topic conversation, contain profanity or offensive language, personal attacks, or seek to promote a personal or unrelated business. Any post found to be in violation of any of these guidelines will be modified or removed without warning. When making a comment on my blog, you grant Simmer + Sauce permission to reproduce your content to our discretion, an example being for a possible endorsement or media kit purposes. If you don’t want your comment to be used for such purposes, please explicitly state this within the body of your comment. If you find evidence of copyright infringement in the comments of, contact me and I will remove that in question promptly.