Ginger beer is one of the most underrated ingredients in the mocktail world. It has spice, sweetness, carbonation, and enough personality to anchor a drink all on its own. This recipe strips things down to the essentials: ginger beer, fresh lime, and honey. No spirit substitute needed, because the ginger beer is the star.

Picking your ginger beer

Not all ginger beer is created equal. Fever-Tree and Q Mixers make versions with real ginger that have a noticeable kick. Reed’s Extra Ginger Beer leans even harder into the spice. Bundaberg is milder and sweeter, better if you want something more approachable. The drink changes significantly depending on which brand you reach for, so it’s worth trying a few.

Avoid ginger ale here. It’s a different thing entirely. Ginger ale is lightly flavored soda. Ginger beer is brewed with real ginger and has the depth and burn to carry a cocktail.

The honey syrup trick

Honey straight from the jar is too thick to mix into a cold drink. It clumps and sinks. Dissolve it in an equal amount of warm water first, and you get a syrup that blends instantly. Make a batch and keep it in the fridge for up to two weeks. It adds a floral sweetness that white sugar just can’t match, and it pairs naturally with ginger.

Variations

For a darker, richer version, add a splash of non-alcoholic dark rum. The caramel and molasses notes play well against the ginger’s heat, and you end up with something close to a Dark and Stormy. Muddle a few mint leaves before adding the ice and you’ve got something closer to a Moscow Mule with an herbal edge. A tablespoon of passion fruit puree turns this into a tropical ginger punch that works well in a pitcher.