Gingerbread Mocktail

This mocktail layers ginger ale with a homemade cinnamon-ginger syrup, fresh citrus, and a light dusting of nutmeg for a holiday drink that tastes structured rather than sugary. It pours over ice, stays sparkling, and finishes with a clean ginger snap and cinnamon aroma.

By Julienne

Cook time: 8 minutes

Servings: 4

Ingredients

• 100 g granulated sugar
• 120 ml water for simple syrup
• 15 g fresh ginger peeled and thinly sliced
• 1 piece cinnamon stick for syrup
• 30 ml lemon juice freshly squeezed
• 60 ml orange juice freshly squeezed or bottled
• 600 ml ginger ale chilled
• 400 g ice
• 1 g ground nutmeg
• 4 piece orange slice for garnish
• 4 piece cinnamon stick for garnish

Instructions

1. Make the syrup: combine the sugar, water, sliced ginger, and 1 cinnamon stick in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves, then simmer gently for 5 minutes. The syrup is clear, lightly thickened, and strongly ginger-scented.
2. Strain the syrup into a heatproof container and cool it for 5 minutes so it will not flatten the soda. The syrup is warm, not hot, and free of ginger pieces.
3. In a pitcher, combine the strained syrup, lemon juice, and orange juice. Stir well. The base tastes sweet-tart and aromatic before the soda is added.
4. Add the ginger ale and stir once or twice very gently to preserve the bubbles. The drink is evenly mixed and still lively and fizzy.
5. Fill 4 glasses with ice, then divide the mocktail among them. Top each glass with a light pinch of nutmeg. Each glass is cold, sparkling, and topped with a visible dusting of nutmeg.
6. Garnish each glass with 1 orange slice and 1 cinnamon stick, then serve immediately. The garnish is upright and fragrant, and the drink is ready to serve.