Clove Infused Ginger Beer Cocktail Recipe

I love mixing simple cocktail recipes that feel a little special without being complicated. A clove infused ginger beer cocktail does exactly that.

This drink combines the warm spice of clove with the crisp bite of ginger beer for a refreshing cocktail you can make at home.

When I tried this mix for the first time, I was surprised at how easy it was to pull together with just a few ingredients. The cloves add a subtle depth that balances the sharpness of ginger, and the result feels both comforting and lively.

You’ll see how to make the clove infusion, how to build the cocktail, and what flavors to expect in every sip.

Clove Infused Ginger Beer Cocktail Recipe

I like how this drink blends the sharp spice of clove with the crisp fizz of ginger beer. The mix of citrus, rum, and gentle sweetness keeps the flavors balanced and refreshing.

Equipment

• Small saucepan for infusing cloves into syrup
• Measuring cups and spoons to keep portions accurate
• Bar spoon for stirring without losing carbonation
• Cocktail shaker if I want to mix the rum and syrup before adding ginger beer
• Strainer to remove cloves from the syrup
• Highball glass or Collins glass for serving
• Muddler for gently pressing mint leaves, if I use them
• Knife and cutting board for slicing lime wedges
• Ice cube tray or scoop to keep the drink cold

Ingredients

• 2 oz dark rum
• 4 oz ginger beer (I like Q Ginger Beer for its strong spice)
• 1 oz clove-infused simple syrup or honey syrup
• ½ oz fresh lime juice
• 1 lime wedge for garnish
• 4–5 fresh mint leaves (optional)
• Whole cloves for infusion
• Ice cubes

Instructions

• Heat ½ cup water and ½ cup sugar (or honey) in a saucepan.
• Add 6–8 whole cloves and simmer for 5 minutes. Let cool, then strain.
• Fill a highball glass with ice.
• Add dark rum, clove syrup, and lime juice.
• Stir gently with a bar spoon.
• Top with ginger beer, pouring slowly to keep fizz.
• Garnish with a lime wedge and mint leaves.
• Serve immediately while cold and bubbly.

Notes

I find that dark rum works best because it has more depth than light rum. If the drink tastes too sweet, I cut back on the syrup or add more lime juice.

The clove syrup stores well in the fridge for about a week, so I usually make extra. I also like to muddle mint leaves lightly, but I avoid crushing them too hard because it can turn bitter.

For a lighter version, I swap honey syrup for simple syrup. If I want a stronger spice kick, I let the cloves steep longer before straining.

Using a quality ginger beer makes a big difference. Q Ginger Beer has a bold flavor that balances well with the syrup and rum.

A lime wedge on the rim adds a clean, sharp finish.

Tasting Notes

I notice the first sip brings a warm spice from the clove that lingers on my tongue.\
The ginger beer adds a crisp bite that balances the deeper flavor of the spice. It feels refreshing but also slightly earthy.

The drink reminds me of a Moscow Mule, but the clove gives it a more aromatic edge.\
Compared to an Irish Mule, which leans smoother with whiskey, this version feels brighter and sharper.

When I think about a Dark and Stormy, I usually expect strong rum notes.\
Here, the clove softens that comparison, making the drink less heavy.

It feels closer to a Gin Gin Mule in freshness, though the spice makes it stand apart.\
I also find hints that remind me of a Mexican Mule with its bold kick, but the clove changes the tone from fiery to warming.

It doesn’t have the fruity lift of a Pimm’s Cup or the minty coolness of a Mojito, yet it still feels just as lively.\
If I compare it with a Kentucky Mule, the bourbon’s sweetness pairs differently than the ginger beer here.

My cocktail keeps the spice at the front, while the Kentucky Mule leans more toward caramel and oak.\
The clove infusion makes each sip feel layered.

I taste the ginger first, then the spice.\
Finally, there’s a gentle sweetness that ties it together—simple, but there’s enough depth to keep me interested.