For the Pear Nectar:

1. Place the pears in your blender and puree.
2. Place the puree over a fine mesh strainer set over a bowl and using a rubber spatula push the puree through.
3. Toss the excess pulp remaining in the strainer. Leftover nectar can be frozen in an ice cube tray or stored in the refrigerator for up to 1 week.

For the Pear Pomegranate Mule:

1. Place the pear nectar in the bottom of a copper mug or a 12 ounce glass.
2. Add the pomegranate and lime juice and stir to combine.
3. Pour in the vodka and fill with ice.
4. Pour over 6 ounces of ginger beer and garnish with pear slices and pomegranate arils before serving.