Ginger Cocktails

51 drinks · Updated October 2026

Ginger is a rhizome used in cocktails as fresh juice, syrup, liqueur, ginger beer or ginger ale. It contributes heat and spice; prepared mixers add sugar and carbonation too. These forms are not interchangeable, since fresh ginger juice is far more concentrated than a mixer. The Moscow Mule, from 1940s Los Angeles, combines vodka, lime and ginger beer. The Dark 'n' Stormy pairs dark rum with ginger beer, while the Penicillin uses honey-ginger syrup with Scotch and lemon. Ginger beer was traditionally brewed by fermentation, though most modern versions are simply carbonated.

• Cobra's Fang

  Don the Beachcomber, Hollywood (1930s)

  1.5 oz Jamaican rum 0.75 oz 151-proof demerara rum 1 tsp Peach liqueur 2 dashes Absinthe 0.75 oz Lime juice 0.5 oz Orange juice 0.5 oz Passion fruit syrup 0.5 oz Cinnamon syrup 1 tsp Ginger syrup 1 dash Angostura bitters

• Dark and Stormy

  Classic (Bermuda)

  2 oz Black rum 0.75 oz Lime juice 1 oz Ginger syrup Top Soda water

• El Diablo

  Trader Vic Bergeron (1946)

  1.5 oz Reposado tequila 0.5 oz Crème de cassis 0.75 oz Lime juice 2 oz Ginger beer

• Floradora

  Classic (named for the 1899 musical; printed in Jacques Straub's Manual of Mixed Drinks, 1913)

  1.75 oz Gin 0.75 oz Lime juice 0.75 oz Raspberry liqueur 2 oz Ginger ale

• Horse's Neck

  Classic (1890s)

  1.25 oz Cognac 4 oz Ginger ale Dash Angostura bitters (optional)

• Mamie Taylor

  Classic (Rochester, New York, 1899)

  1.5 oz Blended Scotch 3 oz Ginger ale

• Moscow Mule

  John G. Martin and Jack Morgan, Cock 'n' Bull, Los Angeles (1941)

  2 oz Vodka 0.5 oz Lime juice 4 oz Ginger beer

• Port au Prince

  Vintage

  1 oz Haitian rum 1 oz White rum 0.25 oz 151-proof demerara rum 0.75 oz Falernum 0.75 oz Lime juice 0.5 oz Pineapple juice 0.25 oz Grenadine (1:1) 1 tsp Ginger syrup 6 drops Tiki bitters

• Presbyterian

  Classic (Britain)

  1.5 oz Blended Scotch 1.5 oz Soda water Top Ginger ale

• Q.B. Cooler

  Don the Beachcomber (by 1937), from Jeff "Beachbum" Berry's Sippin' Safari

  1 oz Gold Puerto Rican rum 1 oz Jamaican rum 0.5 oz Demerara rum 0.5 oz Lime juice 1 oz Orange juice 0.5 oz Honey syrup (1:1) 0.25 oz Velvet falernum 0.5 tsp Ginger syrup 2 dashes Angostura bitters 1 oz Soda water

• Suffering Bastard

  Joe Scialom, Shepheard's Hotel, Cairo (1942)

  1 oz Cognac 1 oz Gin 0.5 oz Lime juice 2 dashes Angostura bitters Top Ginger beer

• Whisky Mac

  Classic (named for Sir Hector MacDonald, c. 1899)

  1.5 oz Blended Scotch 1 oz Ginger wine

• Winter Cocktail

  Classic (printed in Albert Stevens Crockett's Old Waldorf-Astoria Bar Book, 1935)

  2 oz Jamaican rum 0.75 oz Lime juice 0.5 oz Rich simple syrup 1 tsp Ginger liqueur 1 tsp Allspice dram 2 dashes Angostura bitters

• Dr. Diablo

  Lydia McLuen and Jim Meehan, Portland, Oregon (2022)

  1.5 oz Blanco tequila 0.5 oz Marionberry or blackberry liqueur 0.5 oz Lemon juice 0.5 oz Simple syrup 0.25 oz Mezcal 1 barspoon Umeboshi plum vinegar 1.5 oz Ginger-lemon kombucha

• Mezcal Mule

  Jim Meehan, PDT, New York (2011)

  1.5 oz Mezcal 1 oz Ginger beer 0.75 oz Lime juice 0.75 oz Passion fruit purée 0.5 oz Agave nectar 3 Cucumber slices

• Je Ne Sais Quoi

  Javelle Taft, New York (2022)

  1.5 oz White Pineau des Charentes 1 oz Reposado tequila 0.5 oz Green chile vodka 0.25 oz Ginger syrup 0.25 oz Lime juice Seltzer, to top

• Barbacoa

  Julian Cox, Rivera, Los Angeles (2009)

  2 oz Mezcal 0.75 oz Agave nectar, scant 0.5 oz Ginger syrup 0.5 oz Lemon juice 3 Lime wedges 3 pieces Red bell pepper 1 pinch Thinly sliced red Fresno chile

• Petals for Armor

  Kim Vo, Baltimore (2023)

  1.5 oz Gin 1 oz Sencha green tea 0.5 oz Peach schnapps 0.25 oz Becherovka 1 dash Ginger bitters Tonic water, to top

• Brazilian Moscow Mule

  Marcelo Serrano, São Paulo (2024)

  1.5 oz Vodka 0.8 oz Lime juice 0.8 oz Simple syrup 3 dashes Aromatic bitters Ginger foam, to top

• Maverick

  Mike McCollum, Attaboy, Nashville (2025)

  0.75 oz Gin 0.75 oz Lemon juice 0.75 oz Sweetened ginger juice 0.75 oz Aperol 6 to 8 Mint leaves

• Lantern Fly

  Jojo Colona, Attaboy, New York (2025)

  0.75 oz Jamaican pot-still rum 0.75 oz Lemon juice 0.75 oz Sweetened ginger juice 0.75 oz Amargo-Vallet

• Praying Mantis

  Brandon Bramhall, Attaboy, Nashville (2025)

  0.75 oz Islay Scotch 0.75 oz Lemon juice 0.75 oz Sweetened ginger juice 0.75 oz Gran Classico

• Pam's Punch

  Shaun Williams, Jewel of the South, New Orleans (2024)

  2 cups Gin 2 cups Cranberry juice 2 cups Ginger ale 1 cup Ginger peach tea 0.5 cup Homemade Sunny D 2 tsp Absinthe

• Calamansi Spritz

  Kitty Bernardo, New York (2025)

  0.75 oz Calamansi liqueur 0.5 oz Gentian liqueur 4 oz Ginger beer (or 3 oz soda and 1 oz tonic)

• Marie's Cure

  Jilbert El-Zmetr, Laziza, Brooklyn (2025)

  1.25 oz Bourbon 0.5 oz Tamarind ginger-honey syrup 0.5 oz Lemon juice 0.25 oz Pineapple-infused rum 0.25 oz Egg white

• Rum Penicillin

  Liz Kelley, Cure, New Orleans (2025)

  1.5 oz Aged rhum agricole 0.5 oz Lime juice 0.25 oz Ginger syrup 0.25 oz Honey syrup (2:1) 5 drops Angostura bitters

• Coconut Moscow Mule

  Jordan Valls, Palomar, Portland, Oregon (2025)

  1.5 oz Vodka 0.5 oz Lime juice 0.5 oz Ginger syrup 4 oz Toasted coconut soda (or carbonated coconut juice)

• Mexico Navy

  Jordan Valls, Palomar, Portland, Oregon (2025)

  2 oz Blanco tequila 1 oz Lime juice 0.25 oz Orgeat 0.25 oz Rich simple syrup 0.5 oz Ginger syrup

• Nashi Highball

  Kiko, New York (2025)

  1.25 oz Japanese whisky 0.75 oz Spiced pear liqueur 0.5 oz Manzanilla sherry 0.25 oz Verjus blanc 0.25 oz Pickled ginger syrup 0.5 tsp Cane syrup (2:1) 3 oz Soda water

• Pressgang Swizzle

  Jeremy Oertel, Dram, Brooklyn

  1 oz Old Tom gin 1 oz Jamaican rum 0.75 oz Lime juice 0.75 oz Grapefruit juice 0.5 oz Orgeat 0.25 oz Ginger syrup 6 dashes Angostura bitters 6 dashes Peychaud's bitters

• Inside the Sun

  Sother Teague for Doom Tiki, New York

  1 oz Cachaça 1 oz Amaro Montenegro 1 oz Lemon juice 0.5 oz Maraschino liqueur 0.5 oz Yellow Chartreuse 0.5 oz Ginger syrup 2 dashes Orange bitters

• Brooklyn Burro

  Ivy Mix and Tom Macy, Leyenda, Brooklyn

  2 oz White rum 0.5 oz Pineapple juice 0.5 oz Lime juice 0.5 oz Ginger syrup 2 dashes Angostura bitters 1 oz Soda water

• The Power of One

  Camille Cavan, Quaintrelle, Portland, Oregon

  2 oz Aged rum 1 oz Coconut milk 1 oz Lime juice 1 oz Rich simple syrup 1 tsp Fresh ginger, finely shaved

• Tiki-Ti Five-0

  Jeff "Beachbum" Berry for Tiki-Ti, Los Angeles (2011)

  2 oz Aged rum 1 oz Five-spice honey syrup 1 oz Lime juice 0.5 oz Orange juice 0.25 oz Ginger liqueur

• One Trick Mule

  Aidan Bowie, The Irish Exit, New York (2025)

  1.5 oz Irish whiskey 0.75 oz Lemon juice 0.5 oz Cocchi Americano 0.25 oz Honey 0.25 oz Apricot liqueur 1 dash Chocolate bitters 1 tsp Fresh ginger juice 2 oz Soda water

• Polynesian Remedy

  Scotty Schuder, Dirty Dick, Paris (2017)

  1.75 oz Dark rum 0.5 oz Orgeat 0.5 oz Ginger syrup 0.5 oz Honey syrup (1:1) 1 oz Lemon juice 4 dashes Islay Scotch

• Winnebago

  Dave Anderson, Death & Co, Denver (2021)

  1 oz Single malt Scotch 1 oz Jamaican rum (aged) 0.5 oz Ginger syrup (2:3), scant 0.5 oz Honey syrup (2:1), scant 1 tsp White crème de cacao 1 Egg white

• Buffalo Smile

  Dave Anderson, Death & Co, Denver (2022)

  1.5 oz Rye whiskey 0.5 oz Coffee liqueur 0.25 oz Amaro Meletti 0.25 oz Ginger liqueur 0.5 oz Coffee syrup 2 oz Heavy cream (whipped) 0.5 oz Banana liqueur

• Coffey Park Swizzle

  Alex Day, Death & Co, New York (2008)

  1 oz Haitian rum 1 oz Amontillado sherry 0.25 oz Velvet falernum 0.75 oz Lime juice 0.75 oz Ginger syrup (2:3) 3 dashes Angostura bitters

• Gin-Gin Mule

  Audrey Saunders, Beacon, New York (2000)

  12 Mint leaves 2 oz Gin 0.5 oz Lime juice 2 tsp Ginger liqueur 1 tsp Rich simple syrup 2.5 oz Ginger beer

• Mosquito

  Sam Ross, Attaboy, New York (2017)

  0.75 oz Mezcal 0.75 oz Campari 0.75 oz Lemon juice 0.75 oz Ginger syrup

• Kentucky Buck

  Erick Castro, Bourbon & Branch, San Francisco (2009)

  1 Strawberry, hulled 2 oz Bourbon 0.75 oz Lemon juice 0.25 oz Rich simple syrup 2 dashes Angostura bitters 2.5 oz Ginger beer

• Devil's Share

  Pete Kendall, Match Bar, London (2006)

  2 slices Fresh ginger 2 oz Bourbon 0.75 oz Orange juice 0.75 oz Lemon juice 0.5 oz Maple syrup

• Bloom No. 5

  Shelby Abell, Martha My Dear, Nashville (2026)

  1.5 oz Blanco tequila 0.75 oz Lemon juice 2 tsp Ginger syrup 0.25 oz Gentian liqueur 0.25 oz Elderflower liqueur

• Apple Grass

  Michele Tuveri, Milk & Honey, London (c. 2004)

  1.5 oz Bison grass vodka 2 tsp Licor 43 2 tsp Ginger syrup 0.75 oz Cloudy apple juice 0.5 oz Lemon juice

• King Street Negroni

  Günter Windhorst, Windhorst Bar, Berlin (2016)

  1.25 oz Single malt Scotch 1 oz Campari 2 tsp Sweet vermouth 2 tsp Ginger liqueur

• Honey Badger

  Liam Baer, Fish and Meat, Hong Kong (2015)

  1 sprig Rosemary 1.5 oz Bourbon 0.5 oz Yellow Chartreuse 2 tsp Ginger syrup 2 tsp Honey syrup (3:1) 0.75 oz Lemon juice 2 dashes Lemon bitters

• Ginger Snap

  Gary "gaz" Regan, New York (2007)

  1.5 oz Gin 0.5 oz Ginger liqueur 0.5 oz Orange liqueur 0.5 oz Lemon juice 1 dash Angostura bitters Top Soda water

• Caribbean Ember

  Tyler Malone, Zasu, New Orleans (2024)

  1.5 oz Blackstrap rum 0.5 oz Rye whiskey 0.5 oz Pineapple juice 0.25 oz Maple syrup 0.25 oz Lime juice 5 dashes Angostura bitters 2.5 oz Ginger beer

• Añejo Highball

  Dale DeGroff, Rainbow Room, New York (late 1990s)

  1.5 oz Aged rum 0.5 oz Orange curaçao 0.25 oz Lime juice 1 dash Angostura bitters 2 oz Ginger beer

• Penicillin

  Sam Ross, Milk & Honey, New York (2005)

  2 oz Blended Scotch 0.75 oz Lemon juice 0.75 oz Honey-ginger syrup 0.25 oz Islay Scotch (float)