I’m not pregnant.
But I have a ton of friends who are (like the painfully adorable A Teaspoon of Happiness), and even O and I are trying to cut down on our booze consumption right now. We know that alcohol isn’t exactly healthy, especially if it’s something more refined, like liquor. And with this satisfyingly flavorful, elegant, yet cool mocktail, you won’t miss it at all! I’ve been making this little drink for years, starting back when I didn’t drink at all, and it’s been a favorite of mine and of our friends who drop by without much announcement–I used to always have a bottle of this cucumber-ginger syrup in the fridge!
Cucumber and ginger are paired perfectly together–the cool, refreshing flavor of the cucumber warms up nicely to the spiced, aromatic ginger. Neither overtakes the other; they share the stage graciously. A splash of bubbly water lightens up the heady syrup and contributes a welcome bit of fizz.
Even better, this mocktail takes hardly any effort, and one batch will last you a week or two, easily, in the fridge. Equally perfect in an elegant wine glass with or after dinner as at a cocktail party with friends, your expectations will be decimated with this mixology-inspired take on the oft-overlooked mocktail. Visions of overly-sweetened daquiri mix (just missing the rum) are a distant memory!
If you are preggers, the ginger is perfect for any tummy woes the little guy or gal might be causing you. I wish I’d had one of these on hand for my poor matron of honor, who spent our entire wedding smiling… but dying on the inside from first-trimester nausea! What a freaking trooper.
Make this! Serve it in a fancy glass. Invite me–and all your preggers and straight-edge friends (you know you have like twenty) over!
Cucumber Ginger Mocktail
- 1 medium cucumber , sliced
- 10 slices of fresh ginger , about 1/4" thick
- 2 cups sugar (or about 1 3/4 cups agave nectar)
- 2 cups still water
- soda water for serving (about 5 ounces per drink)
- cucumber slices , for serving, optional
Place sliced cucumber and ginger in a large, heat-proof bowl. Bring sugar and water to a boil in a saucepan over medium-high heat, stirring until sugar is completely dissolved. Pour over cucumber and ginger and let stand for 2 hours.
Strain into a bottle and chill.
To prepare a cocktail, stir together about 1 shot syrup (1.5 ounces) with about 3 shots water (4.5 ounces), or to taste. Garnish with a cucumber slice.
Recipe NotesKeeps in an air-tight container in the fridge for two weeks.