Sweet and Tangy Lemon Ginger Mocktail

close up of two clear cocktail glasses holding Lemon Ginger Mocktails, garnished with lemon wedge and rosemary sprig

5 from 1 vote

Skip the booze, not the bubbles! Our easy Lemon Ginger Mocktail is the fizzy, flavor-packed star of any party. Tangy lemon, spicy ginger, and a hint of rosemary dance in this alcohol-free delight, topped with bubbly ginger beer. Perfect for dry January, baby showers, family gatherings, or a refreshing "me time" treat.

Prep Time5

Cook Time5

Total Time10

Course: Mocktails

Cuisine: American

Keyword: Lemon Ginger Mocktail

Servings: servings

Calories: 557kcal

Author: Lee Clayton Roper

Ingredients

Rosemary-infused Honey Simple Syrup (Makes around 1 1/8 cups)

3/4 cup honey
6 tablespoons water
1/4 cup fresh rosemary leaves plus more for garnish

Lemon Ginger Mocktail

1/4 cup Rosemary-Infused Simple Syrup
3 tablespoons fresh lemon juice
6 dashes lemon bitters can also use orange - optional, as some bitters contain alcohol
7 ounces ginger beer labeled “less sweet” (I like Q brand)
Rosemary sprigs for garnish
Lemon slices for garnish

Instructions

Rosemary-Infused Honey Simple Syrup

In a small saucepan, heat the honey, water, and rosemary leaves over medium-low heat, stirring, just until the honey is dissolved.
Remove from heat, cover, and allow to steep (at room temperature) for at least one hour or overnight.

Lemon Ginger Mocktail

Place 1/4 cup rosemary-infused simple syrup (with the rosemary) in a cocktail shaker. Place the remaining simple syrup in a sealed container and refrigerate for one month for later use. (Can also freeze for up to 3 months.)
Add lemon juice and lemon bitters (if using) to the cocktail shaker. Fill with ice. Shake vigorously for around 10 to 15 seconds.
Strain into two cocktail glasses over ice. Divide ginger beer between the glasses.
Garnish with a rosemary sprig and a slice of lemon.

Notes

Make ahead: the rosemary-infused simple syrup can be prepared up to 1 month ahead and refrigerated. Strain out rosemary after 2 to 3 days. It can also be frozen (after straining )for up to 3 months. Thaw overnight in the refrigerator.

Nutrition