GINGER BEER MOCKTAIL

A refreshing and delicious drink, this ginger beer mocktail is made with mint simple syrup, cucumber juice, and fresh lime, for the perfect combination to enjoy any time of year!

Course Drink, Drinks

Cuisine American

Keyword drinks, mocktails

Prep Time 5

Cook Time 15

Servings

Calories 67kcal

Author Luci Petlack

Ingredients

Mint Simple Syrup

½ cup water
½ cup raw turbinado sugar
6-10 large mint leaves torn

Ginger Beer Mocktail

5 small Persian cucumbers often called cocktail cucumbers
4 ounces cold water
2 ounces Mint Raw Sugar Simple Syrup
2 ounces fresh lime juice
6 ounces ginger beer chilled
Mint leaves for garnish
Candied ginger sliced, for garnish

Instructions

Mint Simple Syrup

Stir together the water and sugar in a small saucepan over medium-heat. Bring to a simmer and stir until all the sugar is dissolved in the water. Remove from the heat and stir in the mint leaves. Let cool for at least 1 hour.
Strain the syrup and discard the mint. Use as desired in the mocktail and store any extra in a sealed jar in the refrigerator to use within 5 days.

Mocktail

Break up or chop the cucumbers into large chunks and add them to a blender. Pour in the cold water and puree on high for 20 seconds until the cucumbers are blended into a juice.
Pour the contents of the blender through a mesh colander set over a small bowl. Stir the pulp in the colander to extract as much juice as possible. Discard the pulp once you have 6 ounces of cucumber juice collected.
Add the cucumber juice to a cocktail mixing glass. Pour in the simple syrup, lime juice, and ginger beer. Stir well.
Pour the mocktail into glasses, or any cocktail glass that will hold at least 4 ounces. Garnish with mint leaves and candied ginger before serving.

Notes

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