Blood Orange Rosemary Mocktail Mule

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

Time to make: 20 minutes minutes

This Blood Orange Rosemary Mule is all about seasonal flavors and personal preference. Whether you go alcohol-free, add mezcal, or try a twist of your own, it’s a recipe worth raising a glass to.

Print Recipe

Servings 1 Mocktail

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

Rosemary Syrup

• 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!

Rosemary Syrup

• 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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Xoxo, cheers!