Lavender Ginger Ale Mocktail Recipe
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.
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.