This easy ginger lemonade can be made as a refreshing mocktail or turned into a cocktail with vodka — a perfect, fizzy drink for warm summer days.
I worked with Bundaberg ginger beer for this recipe because its bold flavor pairs wonderfully with fresh lemonade.
It’s summertime and the living is easy — a chilled glass of ginger lemonade is all you need to slow down and enjoy a sunny afternoon. This recipe blends homemade lemonade with the spicy, effervescent character of ginger beer to create a lively, balanced drink that’s both refreshing and flavorful.
For a celebratory drink (think Memorial Day, backyard barbecues, or any warm-weather gathering), try the spiked version made with vodka. The recipe is simple: fresh lemon juice, homemade simple syrup, ginger beer, and vodka. If you prefer a non-alcoholic option, omit the vodka and serve it as a sparkling mocktail — the ginger beer itself is non-alcoholic and brings plenty of zing.
This is not my first time cooking with ginger beer — its spicy sweetness works well in a variety of cocktails and punches. Here, it cuts through the sweetness of the simple syrup and complements the brightness of fresh lemon juice, making a light, easy-to-drink cocktail that’s ideal on a hot day.
Spiked Ginger Lemonade Recipe Ingredients
- 1 cup sugar
- 1 cup water
- 6 lemons, juiced (reserve 1 lemon for garnish)
- 8 oz vodka (optional — omit for a mocktail)
- 2 bottles (12.7 oz each) Bundaberg Ginger Beer
Make a simple syrup by combining the sugar and water in a small pot over medium-high heat. Stir until the sugar dissolves and the mixture comes to a gentle boil, then remove from the heat and let it cool completely. Once cooled, stir in the freshly squeezed lemon juice.
To assemble, fill four glasses with ice. Divide the lemon-syrup mixture evenly so each glass gets about a quarter of the base. Add 2 ounces of vodka to each glass if making the spiked version, then top each glass with approximately 6 ounces of ginger beer. Give each drink a quick stir and garnish with a lemon wedge.
Tips, Variations & Serving Suggestions
- Make the simple syrup ahead of time and refrigerate it for up to one week to speed up assembly.
- To reduce sweetness, use 3/4 cup sugar or dilute the syrup slightly with water before mixing with lemon juice.
- Try rum, tequila, or gin instead of vodka for different flavor profiles.
- Add a few sprigs of fresh mint or basil for an herbal lift, or muddle a few raspberries for a fruity twist.
- Serve in chilled copper mugs to keep drinks colder longer, or use mason jars and tall glasses for a casual presentation.
- For a crowd, scale the recipe: double everything and serve in a pitcher or beverage dispenser, adding ginger beer just before serving to preserve the fizz.
I love serving this drink during summer gatherings. It’s light, bright, and has just enough spice from the ginger beer to make it interesting without overpowering the delicate lemon flavor. Whether you’re sipping it as a mocktail or enjoying the spiked version with friends, this ginger lemonade is a reliable, crowd-pleasing choice.
Instructions
- Combine 1 cup sugar and 1 cup water in a small pot over medium-high heat. Stir until the sugar dissolves and the liquid comes to a boil.
- Remove the pot from heat and let the syrup cool completely.
- Once cool, stir in the juice of 6 lemons.
- Fill four glasses with ice. Divide the lemon-syrup mixture evenly among the glasses (about 1/4 each).
- To make spiked lemonade: add 2 oz vodka to each glass. For a mocktail, skip the alcohol.
- Top each glass with about 6 oz Bundaberg Ginger Beer and stir gently.
- Garnish with a lemon wedge and serve immediately.
Nutrition Facts (approx.)
Per serving (one cocktail): Calories: 434 kcal; Carbohydrates: 81 g; Protein: 2 g; Fat: 1 g; Sugar: 70 g; Vitamin C: 86 mg.
I’m excited to share this Spiked Ginger Lemonade with friends and family all summer long — it’s a simple, delicious drink that looks and tastes like a treat. Enjoy responsibly and cheers to sunny days and good company!
