|Frozen Moscow Mule||¼ cup (packed) light or dark muscovado sugar or dark brown sugar|
2½ tsp. finely grated peeled ginger
4 oz. vodka
3 oz. fresh lime juice
Pinch of kosher salt
2 lime wheels
Stir together muscovado sugar, ginger, and ¼ cup boiling water in jar. Secure lid and shake until sugar is dissolved, about 15 seconds. Let cool slightly.
Uncover jar and add vodka, lime juice, and salt; seal again and shake to combine. Freeze until ice-cold but not solid, at least 1 hour and up to 4 hours.
Transfer cocktail to a blender and add 2 cups ice. Purée on high speed until thick and smooth. (On a hot day you may need to add a few more ice cubes to thicken, but keep in mind that the more you add, the more diluted the drink will be.)
Divide cocktail between 2 highball glasses and garnish each with a lime wheel and a straw.
|Summertime Mule||5 fresh mint leaves|
½ (3 inch) piece English cucumber, diced
¼ cup fresh blueberries
½ lime, cut into 2 wedges
2 fluid ounces vodka (such as Tito’s®)
½ cup ginger beer (such as Fentimans)
Fill a copper cup or mug with ice.n
Muddle mint leaves in a cocktail shaker until crushed. Add diced cucumber, blueberries, and 2 lime wedges. Muddle until cucumber and blueberries are crushed and limes have been juiced. Add more ice and vodka. Cover the shaker and shake until the outside has frosted.n
Strain the cocktail into the iced cup, top with ginger beer, and garnish with 3 blueberries, 2 mint leaves, and a slice of cucumber.
|Moscow Mule||1 ½ fluid ounces vodka|
½ fluid ounce lime juice
½ cup ginger beer
1 lime wedge for garnish
Pour vodka and lime juice into a mug; add ice cubes and ginger beer. Stir to combine.
Drop a lime wedge into the mug for garnish.
|Black Ginger||3 fresh blackberries|
1 ½ fluid ounces spiced rum
1 fluid ounce sweet and sour mix
1 splash ginger beer
|Place blackberries in a shaker; muddle. Pour rum and sweet and sour mix over muddled blackberries; fill the shaker with ice. Cover and shake until chilled. Pour into a glass and top with ginger beer.|
|Dark n Stormy||2 fluid ounces dark rum|
4 fluid ounces ginger beer
½ cup ice
|Combine rum and ginger beer in an old-fashioned glass. Add ice and stir|
|Ginger Vanilla Float||⅔ cup vanilla ice cream|
8 ounces Chilled ginger beer or ginger ale
1 teaspoon Squeeze of fresh lime juice
3 tablespoons lightly sweetened whipped cream
1 tablespoon toasted shredded coconut*
1 slice lime, for garnish
Place vanilla ice cream in a tall 16-ounce glass.
Fill with ginger beer.
Add a squeeze of lime juice; stir.
Top with whipped cream and coconut
Garnish with lime slice and serve immediately with straws and a spoon.
|Tito’s Harvest Punch||8 ounces Tito’s Handmade Vodka|
1 (750 milliliter) bottle Prosecco
1 gallon apple cider
24 ounces ginger beer
3 apples, sliced
2 oranges, sliced into triangles
8 cinnamon sticks
Cinnamon sugar, for rimming glasses
Add all ingredients to a large punch bowl.
Give the punch a stir and serve with cinnamon sugar-rimmed glasses. Let your guests add their own ice, so the punch doesn’t become watered down.
|Ruby Rum Buck||2 fluid ounces light rum|
½ fluid ounce hibiscus syrup
½ fluid ounce freshly squeezed lime juice
3 dashes aromatic bitters (such as Angostura®)
4 fluid ounces ginger beer, or more to taste
|Combine rum, hibiscus syrup, lime juice, and bitters in a highball glass. Add enough ice to bring liquid volume up halfway; stir to combine. Top mixture with ginger beer.n|
|Mezcal Mule||1 cup ice, or as needed|
½ medium lime
2 ounces mezcal
5 ounces ginger beer
1 piece candied ginger
1 lime wedge (optional)
Fill a copper mule mug with ice. Squeeze the juice from 1/2 a lime into the mug. Add mezcal and top with ginger beer; stir to combine.
Garnish with the candied ginger and lime wedge.
|Italian Swizzle||1 oz Fernet-Branca|
1 oz Carpano Dry Vermouth
1 oz mint syrup
1 oz ginger beer
.5 oz lemon juice
.25 oz yellow chartreuse
|Combine all ingredients in a cocktail shaker with ice. Shake and strain into a highball glass with crushed ice. Garnish with lemon wheel.|
|Ginger Apple Cooler||2 oz Crown Royal Regal Apple whiskey|
1 tsp honey
1 tsp lemon juice
Spicy ginger beer
|Combine whiskey, honey, lemon juice and ice in a cocktail shaker; shake vigorously. Serve topped with ginger beer and garnish with candied ginger.|
|The Corner Store||2 oz Starward Two Fold Australian Whisky|
1.25 oz Boiron Morello Cherry Syrup*
.75 oz lemon juice
.5 teaspoon yuzu juice
.25 oz ginger beer
1.25 oz club soda
1 dash absinthe
|Add all ingredients into a shaker, except the ginger beer and club soda. Add ice and shake vigorously. Strain over large ice cubes in a highball glass and top with ginger beer and club soda.|
|Pimm’s Cup||Pimm’s No. 1 – a floral gin based liqueur.|
Ginger Beer – or ginger ale or lemonade.
|Fill a collins glass with crushed ice.|
Pour in 2 ounces of Pimm’s.
I like to add my orange slice now because it is easier to wedge it in before you top with the ginger beer.
|Ginger Beer Margarita||1 1/2 ounces 100% agave tequila (such as Altos // 1 1/2 ounces = 3 Tbsps)|
1 ounce fresh lime juice (1 ounce = 2 Tbsp)
3 ounces ginger beer (3 ounces = 6 Tbsp)
1/2 ounce simple syrup (1/2 ounce = 1 Tbsp)
1/2 cup ice (plus more for serving)
Coarse salt (for lining rim // optional)
|Line a small serving glass with fresh lime juice and dip in coarse salt (optional).|
Add tequila, lime juice, ginger beer, simple syrup, and ice to a large glass or cocktail shaker and stir vigorously. Don’t shake with a lid on or it will erupt from the ginger beer carbonation (lesson learned).
Pour liquid (reserving ice) into serving glass with a few ice cubes (we just ordered this oversized ice cube mold and LOVE it). Garnish with a lime wedge and serve immediately. Repeat for more drinks, or double/triple the amounts for more people.
|The Krank’s Caribbean Mule||1 cup chopped fresh cranberries|
½ cup water
½ cup white sugar
1 ounce freshly squeezed lime juice
ice as needed
1 (12 ounce) bottle ginger beer (such as Fentimans)
4 ounces vodka
2 slices lime
2 sprigs fresh rosemary
4 fresh cranberries
Combine chopped cranberries, water, and sugar in a saucepan over very low heat. Cook, stirring frequently, until the cranberries have completely softened, about 15 minutes.
Strain the mixture through a fine-mesh sieve, gently pressing the pulp to extract their liquid. Let the syrup cool to room temperature, about 20 minutes. Cover and put in the refrigerator before use, 20 to 30 minutes.
Pour 1 tablespoon cooled cranberry syrup and 1/2 ounce lime juice into two copper mugs or collins glasses. Add ice. Pour in equal amounts of ginger beer and vodka to each. Stir with a cocktail stirrer. Garnish with a lime wheel, rosemary sprig, and cranberries. Serve immediately.
|Strawberry Fizz||68 fluid ounces ginger beer, divided|
2 cups frozen strawberries
2 tablespoons white sugar
|Pour 1 cup ginger beer into a blender; add strawberries and sugar and blend until strawberries are pureed. Pour puree into a pitcher or punch bowl and stir in remaining ginger beer.|
|Smoky Irish Wolfhoun||1 ruby red grapefruit|
½ teaspoon smoked salt, or to taste
4 pieces crystallized ginger, divided
ice cubes, or as needed
3 fluid ounces Irish whiskey
2 cups crushed ice, or as needed
2 ounces ginger beer (such as Fever Tree®)
Preheat an outdoor grill for high heat
Cut grapefruit in half crosswise. Cut a slice from one of the halves, about 1/4 inch thick. Sprinkle both sides of the grapefruit slice with smoked salt
Place grapefruit halves cut-side down on hot grill, along with grapefruit slice. Grill until slightly charred and grill marks appear, flipping the slice halfway through, 2 to 3 minutes. Remove from grill and let cool. Squeeze the juice from both halves and set aside. Cut grapefruit slice into 6 wedges
Add 2 slices of ginger and 4 wedges of sliced grapefruit to a cocktail shaker. Use a muddler to slightly crush the crystallized ginger and grapefruit. Fill the shaker with ice cubes, whiskey, and 3 fluid ounces of grapefruit juice. Cover and shake until chilled, 15 to 20 seconds
Fill 2 rocks glasses with crushed ice and divide cocktail amongst the 2 glasses. Top each glass with 1 fluid ounce of ginger beer. Garnish with remaining grapefruit wedges and crystallized ginger.
|Rum Swizzles||2 cups pineapple juice|
2 cups orange juice
2 cups rum
½ (12 ounce) bottle ginger beer
½ cup grenadine
|Pour the pineapple juice, orange juice, rum, ginger beer, and grenadine together in a pitcher; stir gently.|
|Carrot Ginger Mules||4 cups carrot juice|
1 cup pineapple juice
¼ cup lime juice
2 (12 ounce) bottles ginger beer
1 cup vodka
Baby carrots, halved
Stir together carrot juice, pineapple juice, and lime juice in a pitcher. Chill, covered, up to 24 hours.
Stir in ginger beer just before serving. Pour into 8 ice-filled glasses. Add 2 tablespoons vodka to each glass. Garnish with lime wedges and halved baby carrots.