1. Create the vinegar-honey base: In a large mixing bowl or pitcher, combine the honey and vinegar. Whisk vigorously until completely incorporated and the mixture is smooth. The honey should be fully dissolved with no streaks remaining.

2. Add pear juice and spices: Stir in the pear juice, then add the cinnamon stick and cloves directly to the mixture. The acidity will help extract the spice flavors more quickly.

3. Infuse and chill: Let the mixture stand at room temperature for 15-20 minutes to allow the spices to infuse, then refrigerate for 2-4 hours.

4. Final presentation: Pour over ice in tall glasses. Garnish with fresh pear slices and plum wedges if desired. For a fizzy version, top with sparkling water.

Chef’s Notes

• The vinegar adds a pleasant tartness that balances the fruit sweetness and creates a more complex flavor profile.

• Taste first before adding additional vinegar – you may prefer it stronger or milder depending on your preference for the vinegar tang.

• This keeps well in the refrigerator for up to 7 days. Stir before serving as ingredients may separate.