An orange and pomegranate ginger beer mimosa mocktail for holiday celebrations. This is ideal for kids, and something you can have together to ring in the new year or with a special meal.
I don’t drink, so this is a really nice way to celebrate New Year’s or another holiday without feeling like the odd one out. It looks like a cocktail and feels a bit special – just right.
If you want to make your own ginger beer, there are guidelines for both a ginger bug and ginger beer in my cookbook. This is great as you can better control the level of spice, but there are plenty of good store-bought ginger beer options as well.
Notes and Substitutions
There are only three ingredients needed here, so there can’t be a long list of substitutions. I recommend using orange juice from fresh oranges if possible, or buying juice with pulp.
If you can’t get fresh pomegranate, frozen raspberries are a nice sub. To sweeten if needed, add a bit of maple syrup or honey to the orange juice before topping off with ginger beer.
I’m afraid I don’t know that much about liqueur, but I assume something like Cointreau would be the best addition if you wanted to make this ginger beer mocktail into a cocktail. There is, of course, also alcoholic ginger beer that can be purchased, or use sparkling wine.
Like most bubbly drinks, this one doesn’t last well if it sits out in glasses for an extended period of time. It’s best served immediately after pouring.
More Festive Drinks
Spiced Pear Cider
Deluxe Dairy Free Hot Chocolate
Cranberry Ginger Tea
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Orange Ginger Beer Mocktail
Description
Ingredients
- 125 ml (½ cup) orange juice
- 1 tablespoon ginger juice optional*
- 1 large handful pomegranate arils
- 500 ml (2 cups) ginger beer
Instructions
- Divide the orange juice evenly between four champagne flutes (2 tablespoons per glass). Add a splash of ginger juice (if using) and pomegranate arils to each glass.125 ml (½ cup) orange juice, 1 tablespoon ginger juice, 1 large handful pomegranate arils
- Top with ginger beer and serve immediately.500 ml (2 cups) ginger beer
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
This post was originally published in December 2017. It has been updated without changes to the recipe as of December 2021.
I made a version of these for New Year’s Eve using a blood orange flavored ginger beer. I wasn’t sure if I’d like it, because I’m sensitive to ginger’s spice, but it seemed like a good opportunity to give it a try, and I’m glad I did. I’d make these again, using the same ginger beer, in a punch bowl or by the pitcher.
The bottles of ginger beer were 6.9 oz, so after a first taste of “wow, that’s gingery and kinda spicy,” I mixed it a bottle with 1/4 cup of OJ and ice. It tasted watered down, so I added another bottle to my 18 oz cup. Too gingery, so I added a splash of OJ, which again made it taste a little watered down, and I realized the problem: it needed some honey! I added a generous tablespoon of honey, which made all the difference. The honey took what was originally a disappointing drink from bland to “now, it’s a party!” I added some frozen raspberries as a garnish, which were lovely after infusing.
While ginger beer probably won’t be my future first choice of beverage, I enjoyed sipping this mocktail. The heat from the ginger was pleasant and warming for the winter holidays and a nice change from the usual cider and cocoa. The OJ and honey tempered the spice well, and it was bubbly, which felt celebratory. It’d be perfect to share with friends with snacks during a winter game night. My boyfriend was disappointed, he felt it had an alcohol-like flavor, but as someone who doesn’t really drink, I didn’t think it tasted like alcohol at all. It likely depends on the type of ginger beer, and maybe also his expectations; he didn’t realize it was nonalcoholic when I let him sample it, so maybe he was looking for that flavor? That just means more bubbly warmth and novelty for me without feeling unwell from booze.