Blood Orange Rosemary Mocktail Mule
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Fresh blood orange juice, rosemary syrup, and a splash of ginger beer come together in this versatile Blood Orange Rosemary Mule. Customize it with your favorite spirit—or none at all—for a drink that’s truly your own.
One thing I’ve learned from Dry January is that the best drinks are the ones made just how you like them. This Blood Orange Rosemary Mule is a perfect example. It’s bright, seasonal, and endlessly customizable. Featuring the fresh sweetness of blood orange juice, the herbal complexity of rosemary syrup, and the zesty fizz of ginger beer, it’s as delightful alcohol-free as it is with a splash of mezcal. Whether you’re embracing Dry January or simply looking for a new favorite, this recipe has you covered.
Blood Orange Rosemary Mocktail Mule
Ingredients
- 2 oz fresh blood orange juice
- 1 oz n/a mezcal I used @littlesaintsco , mezcal, or water
- 1/2 oz rosemary syrup
- 2 oz ginger beer
- 1 cup white granulated sugar
- 1 cup filtered water
- 3-4 rosemary sprigs
Instructions
- In a glass filled with ice add all ingredients except ginger beer.
- Mix together
- Top with approx. 2 oz ginger beer
- Garnish & enjoy!
- To a saucepan add all ingredients and place on medium heat.
- Stir occasionally until the sugar dissolves.
- Once dissolved, let simmer for about 8 minutes.
- Let cool completely before straining and store in the fridge for about 2-4 weeks!
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