Lavender Ginger Ale Mocktail Recipe

I love tinkering with drinks that are simple yet feel a little special. When I was craving something bubbly and refreshing (but definitely booze-free), I ended up making this lavender ginger ale mocktail.

This recipe’s honestly easy to throw together, and the result is a drink with a gentle floral note and a bit of warm, spicy kick.

Mocktails like this are great for impressing friends or just treating yourself at home. The calming lavender pairs with the zing of ginger ale in a way that’s surprisingly pleasant.

It’s a nice choice for a get-together or just a quiet night in—no judgment either way.

Lavender Ginger Ale Mocktail Recipe

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I keep coming back to homemade mocktails because, well, they’re easy and fresh. For this lavender ginger ale combo, you only need a handful of ingredients and a couple tools.

John

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Serving Size 1

Equipment

• Measuring cups and spoons: You’ll want the syrup and juice amounts just right.
• Cocktail shaker or jar with lid: This helps blend the syrup and lemon juice if you like things smooth.
• Fine mesh strainer: To catch any stray seeds or pulp from the lemon—no one likes surprises.
• Mixing spoon: For stirring everything together in the glass.
• Tall glass: Because let’s be honest, it just looks better.
• Ice cubes: To keep things cold and crisp.

Ingredients

• 1 tablespoon lavender syrup store-bought or homemade—either works
• 1/2 cup ginger ale make sure it’s cold
• 1/4 cup lemon juice fresh-squeezed is best, trust me
• Ice cubes enough to fill your glass
• Fresh lavender sprig optional, for garnish if you’re feeling fancy
• Lemon wheel optional, for garnish
• Lavender syrup: Sometimes I buy it but homemade is easy—just simmer water, sugar, and dried lavender buds, then strain.

Instructions

• Fill your tall glass about halfway with ice cubes.
• Add lavender syrup and lemon juice right into the glass.
• Give it a gentle stir with your spoon to mix things up.
• Slowly pour in the chilled ginger ale. (Go easy so you keep those bubbles.)
• Stir again, but lightly—don’t kill the fizz.
• If you want, garnish with a sprig of lavender and a lemon wheel.
• Serve immediately, while it’s still nice and bubbly.

Notes

Fresh lemon juice really does make a difference—brighter flavor, in my opinion. If you’ve got a sweet tooth, just add a little more lavender syrup.

For homemade lavender syrup: use 1 cup water, 1 cup sugar, and 2 tablespoons dried lavender. Heat until the sugar’s dissolved, let it simmer for about 5 minutes, then strain and cool.

If you’re not into floral flavors, cut back on the lavender syrup. Non-alcoholic ginger beer can swap in for ginger ale if you want more of a spicy kick. And always serve this cold—it’s just better that way.

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Tasting Notes

First sip? The lavender aroma hits you right away—floral, but not in-your-face. It blends softly with the ginger’s warmth from the ale.

The taste starts gently sweet, thanks to the syrup, and then the ginger ale brings in fizz and a little zing. There’s a mild earthiness from the lavender, but it’s balanced out by the sharpness of the ginger.

The drink’s smooth, not too sugary. I’d say it feels light on the tongue, with a clean finish. The bubbles make it lively, but not wild.

Texture:

• Effervescent
• Light-bodied
• Smooth, not syrupy

Aroma:

• Floral from the lavender
• Gentle spice from ginger

I think the flavors are balanced and easy to sip. It doesn’t come off too strong or fake. Each ingredient brings something, but nothing steals the show.