Along with sparkling water, another non-alcoholic drink we always keep on hand is ginger beer. (You may have spotted a few bottles in a recent post). Zach introduced me to Maine Root years ago, and after trying several other brands, it is undoubtedly my favorite. The ginger ‘brew’ is spicy and very gingery, without the floating bits to convince you so.
With so much flavor, you don’t need to add much to turn a bottle into a refreshing cocktail. Our summer go-tos are easily the classic Moscow Mule and Dark & Stormy—they remind me of the time we went sailing, and the captain affirmed that every true sailor kept dark rum aboard.
For the time being, I can’t enjoy the classics, but doesn’t mean I must resort to ginger beer straight (though it is good on its own). So, I put a twist on both traditional cocktails to recreate virgin libations that pair well with summer lounging.
5 slices of cucumber
1 tsp honey
1 oz simple syrup
5 mint leaves
1/4 cup mango, pureed
1.5 oz fresh lime juice
In a cocktail shaker, muddle cucumber, honey, simple syrup, and mint. Add pureed mango and lime juice. Shake. Pour over crushed ice, and top with ginger beer to the rim. Stir.
Serve in a copper mug, garnished with a lime wedge.
2 oz. fresh lime juice
5-8 dashes of bitters
In a highball glass filled with ice, add all ingredients. Stir slightly to mix.
For a grown-up—or non-maternity—version of each, simply add:
1.5 ounces of vodka to the Moscow Mule
1.5 ounces of darm rum to the Dark & Stormy