Rosemary and Ginger Mule

Savor the taste of the season with this Rosemary and Ginger Mule, a sophisticated and botanical mocktail that’s so flavorful, you won’t miss the alcohol. It’s a quick, earthy, and refreshing drink where a homemade rosemary syrup provides a complex base for the spicy kick of ginger beer and the bright zing of fresh lime.

Why You Will Love This Recipe

As someone who gave up alcohol but still loves a good drink at a party, I created this mocktail to be interesting and festive enough to take the pressure off in any social situation. This Rosemary-and-Ginger Mule is my go-to; it’s a botanical take on a classic that feels extra special for the holidays. The homemade rosemary syrup is the secret it’s simple to make and adds a wonderfully earthy, aromatic flavor that makes this zero-proof cocktail complex and utterly satisfying.

Ingredients

For the Rosemary Syrup (makes about 1 1/2 cups)

• 1 cup water
• 1 cup granulated sugar
• 1 cup rosemary sprigs, loosely packed

For One Mocktail

• 1 (7½-oz.) can nonalcoholic ginger beer
• 2 Tbsp. Rosemary Syrup
• 1 Tbsp. fresh lime juice (from 1 lime)
• Ice
• Garnish: rosemary sprig and fresh lime wheel

Step-by-step instructions for making the recipe

1. Prepare the Rosemary Syrup: In a small saucepan, combine the water, sugar, and loosely packed rosemary sprigs.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally to help the sugar dissolve.
3. Once boiling, continue to cook for about 1 minute, stirring, until the sugar is fully dissolved.
4. Remove the saucepan from the heat, cover it, and let the rosemary steep for 30 minutes to infuse its flavor into the syrup.
5. After steeping, pour the syrup through a fine-mesh strainer into a glass jar, discarding the used rosemary sprigs.
6. To make one mocktail, fill a copper mug with ice.
7. Pour the ginger beer, 2 tablespoons of the rosemary syrup, and the fresh lime juice into the mug.
8. Stir the mixture for about 30 seconds until the mug becomes frosty and the ingredients are well combined.
9. Lightly smack a fresh rosemary sprig against your palm to release its aromatic oils.
10. Garnish the drink with the rosemary sprig and a fresh lime wheel. Serve immediately.

Mia

Rosemary and Ginger Mule

Savor the taste of the season with this Rosemary and Ginger Mule, a sophisticated and botanical mocktail that’s so flavorful, you won't miss the alcohol. It’s a quick, earthy, and refreshing drink where a homemade rosemary syrup provides a complex base for the spicy kick of ginger beer and the bright zing of fresh lime.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Steeping Time 30 minutes mins

Total Time 40 minutes mins

Servings: 1 serving

Course: Drinks

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

For the Rosemary Syrup

• 1 cup water
• 1 cup granulated sugar
• 1 cup rosemary sprigs loosely packed

For One Mocktail

• 1 can nonalcoholic ginger beer 7½-oz.
• 2 Tbsp Rosemary Syrup
• 1 Tbsp fresh lime juice from 1 lime
• Ice
• rosemary sprig and fresh lime wheel for garnish

Equipment

• Small Saucepan
• Copper Mug

Method

 

1. Prepare the Rosemary Syrup: In a small saucepan, combine the water, sugar, and loosely packed rosemary sprigs.
   1 cup water, 1 cup granulated sugar, 1 cup rosemary sprigs
2. Bring the mixture to a boil over medium-high heat, stirring occasionally to help the sugar dissolve.
3. Once boiling, continue to cook for about 1 minute, stirring, until the sugar is fully dissolved.
4. Remove the saucepan from the heat, cover it, and let the rosemary steep for 30 minutes to infuse its flavor into the syrup.
5. After steeping, pour the syrup through a fine-mesh strainer into a glass jar, discarding the used rosemary sprigs.
6. To make one mocktail, fill a copper mug with ice.
   Ice
7. Pour the ginger beer, 2 tablespoons of the rosemary syrup, and the fresh lime juice into the mug.
   1 can nonalcoholic ginger beer, 2 Tbsp Rosemary Syrup, 1 Tbsp fresh lime juice
8. Stir the mixture for about 30 seconds until the mug becomes frosty and the ingredients are well combined.
9. Lightly smack a fresh rosemary sprig against your palm to release its aromatic oils.
   rosemary sprig and fresh lime wheel
10. Garnish the drink with the rosemary sprig and a fresh lime wheel. Serve immediately.
    rosemary sprig and fresh lime wheel

Notes

The rosemary syrup can be made up to 3 weeks ahead and stored in the refrigerator. Lightly smacking the rosemary garnish before adding it releases its essential oils, dramatically enhancing the aromatic experience of the drink.

FAQ