Spicy Ginger Margarita Mocktail

Here is my go-to ginger margarita mocktail recipe, with fresh ginger, zesty lime juice, and a touch of sweetness that creates the perfect balance of spicy and refreshing flavors.

This mocktail has become our family’s favorite drink for summer gatherings and weekend barbecues. I love making a big pitcher so everyone can enjoy seconds. There’s something so satisfying about a perfectly spiced drink that doesn’t need alcohol to be amazing, right?

What Kind of Ginger Should I Use?

For this mocktail, you’ll want to use fresh ginger root, which you can find in the produce section of most grocery stores. Look for ginger that feels firm and heavy with smooth, tight skin – avoid any pieces that feel soft or have wrinkled skin. Young ginger tends to be less fibrous and has a milder flavor, while mature ginger packs more heat and spice. When selecting your ginger, choose pieces that are about the size of your thumb or larger since you’ll need enough to make both the syrup and the candied garnish. Don’t worry about peeling it perfectly – you can scrape off the skin with a spoon or the edge of a knife.

Options for Substitutions

This refreshing mocktail is easy to customize based on what you have in your kitchen:

• Non-alcoholic Tequila Alternative: If you can’t find non-alcoholic tequila, try using sparkling water or ginger ale for fizz, or plain water with a pinch of salt and a squeeze of lime to mimic that tequila bite.
• Ginger Syrup: No ginger syrup? Make your own by simmering equal parts water, sugar, and sliced fresh ginger for 10 minutes, then strain. You can also use ginger juice mixed with simple syrup, or even muddle fresh ginger directly in the glass.
• Fresh lime juice: Bottled lime juice works in a pinch, though fresh tastes better. Lemon juice can substitute if you’re out of limes, but use a bit less as it’s more tart.
• Candied ginger: Skip the homemade candied ginger and use store-bought if you’re short on time. You can also garnish with crystallized ginger from the spice aisle, or simply use fresh ginger slices for a less sweet option.
• Fresh ginger root: For the candied ginger, young ginger works best as it’s less fibrous, but regular ginger root from the grocery store will do just fine.

Watch Out for These Mistakes While Making

The biggest mistake when making ginger margarita mocktails is using store-bought ginger syrup that’s too sweet or artificial-tasting – making your own with fresh ginger gives you control over the sweetness and creates a much more balanced drink.

Another common error is not straining your fresh lime juice, which can leave pulp that makes the mocktail cloudy and affects the smooth texture you want in a good margarita.

When making candied ginger, avoid rushing the simmering process by using high heat, as this can make the ginger tough instead of tender – low and slow is the way to go for about 45 minutes until it’s translucent.

Finally, don’t skip chilling your glass beforehand and make sure to shake the mocktail with plenty of ice for at least 15 seconds to get that proper frothy texture that makes it feel like the real deal.

What to Serve With Ginger Margarita Mocktail?

This zesty ginger margarita mocktail pairs perfectly with Mexican and Tex-Mex dishes like tacos, quesadillas, or nachos – the spicy ginger and tangy lime really complement those bold flavors. I love serving it alongside appetizers like guacamole and chips, jalapeño poppers, or even a fresh pico de gallo since the citrus notes play so well together. For something a bit different, try it with Asian-inspired dishes like spring rolls or pad thai, where the ginger really shines. It’s also great as a refreshing drink to sip while grilling outdoors, especially with spicy barbecue or fish tacos.

Storage Instructions

Keep Fresh: This mocktail is definitely best enjoyed right after mixing, but you can prep the ginger syrup ahead of time and store it in the fridge for up to 2 weeks. The candied ginger will keep in an airtight container at room temperature for about a month, making it perfect for multiple batches of mocktails.

Make Ahead: I love prepping the ginger syrup and candied ginger on Sunday for the week ahead. You can even juice your limes and store the fresh juice in the fridge for 2-3 days. When you’re ready for a mocktail, just shake everything together with ice and you’re good to go!

Serve: If you do need to store a mixed mocktail for a short time, keep it in the fridge for no more than a few hours. Give it a good stir before serving since the ingredients might separate a bit. Add fresh ice and garnish right before enjoying for the best taste and presentation.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 80-110
• Protein: 0-1 g
• Fat: 0-0.5 g
• Carbohydrates: 20-28 g

Ingredients

For the margarita:

• 1/4 cup (2 oz) non-alcoholic tequila substitute
• 1 tbsp plus 1 1/2 tsp (3/4 oz) freshly squeezed lime juice (about 1 lime)
• 2 tbsp (1 oz) ginger syrup
• Candied ginger, to decorate
• Lime wheel, for garnish

For the candied ginger:

• 1 or 2 large fresh ginger roots
• Water (enough to cover and simmer ginger)
• Sugar (same weight as ginger)

Step 1: Make the Candied Ginger Garnish

• 1 or 2 large fresh ginger roots
• water (enough to cover and simmer ginger)

Begin by preparing the candied ginger, which will be used as a garnish for the drink.

Peel and thinly slice 1 or 2 large fresh ginger roots, ideally using a mandolin for even slices.

Place the sliced ginger in a large pot, add enough water to cover, and bring to a boil.

Simmer for about 30 minutes, or until the ginger is tender.

Step 2: Candy the Ginger

• cooked ginger from Step 1
• 1/4 cup reserved ginger cooking liquid (from Step 1)
• sugar (same weight as ginger)

Once the ginger is tender, drain it in a colander, reserving 1/4 cup of the cooking liquid.

Weigh the drained ginger and measure out an equal weight of sugar.

Return the ginger, reserved cooking liquid, and sugar to the pan.

Set over medium-high heat and bring to a boil, stirring frequently.

Reduce heat to medium and cook, stirring continually, until the syrup thickens, begins to dry out, and starts to recrystallize around the ginger slices (about 20 minutes).

Step 3: Cool and Store the Candied Ginger

• candied ginger (from Step 2)

Transfer the candied ginger immediately to a cooling rack, spreading the pieces apart so they do not stick together.

Let them cool completely.

Once cooled, the candied ginger can be stored in an airtight container for up to two weeks.

I like to sprinkle a tiny bit of extra sugar on the ginger before storing for even more sparkle and crunch.

Step 4: Mix the Margarita Cocktail

• 1/4 cup (2 oz) non-alcoholic tequila substitute
• 1 tbsp plus 1 1/2 tsp (3/4 oz) freshly squeezed lime juice (about 1 lime)
• 2 tbsp (1 oz) ginger syrup
• ice

To make the margarita, combine 1/4 cup (2 oz) non-alcoholic tequila substitute, 1 tbsp plus 1 1/2 tsp (3/4 oz) freshly squeezed lime juice, and 2 tbsp (1 oz) ginger syrup in a cocktail shaker.

Add ice to the shaker, then shake the mixture vigorously until the shaker feels frosty, about 5 to 10 seconds.

I find that shaking just until the outside is icy cold gives the perfect chill and slight dilution.

Step 5: Strain and Garnish the Cocktail

• candied ginger (from Step 3)
• lime wheel, for garnish
• fresh ice

Strain the cocktail mixture into a margarita glass or rocks glass filled with fresh ice.

Garnish with a piece of candied ginger (from Step 3) and a lime wheel for a beautiful finish.

For an extra elegant touch, try adding a dehydrated lime wheel or rimming the glass with chili-lime salt.

Spicy Ginger Margarita Mocktail

Delicious Spicy Ginger Margarita Mocktail recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 26 minutes mins

Cook Time 54 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings 4

Calories 95 kcal

Ingredients

  

For the margarita:

• 1/4 cup (2 oz) non-alcoholic tequila substitute
• 1 tbsp plus 1 1/2 tsp (3/4 oz) freshly squeezed lime juice (about 1 lime)
• 2 tbsp (1 oz) ginger syrup
• candied ginger, to decorate
• lime wheel, for garnish

For the candied ginger:

• 1 or 2 large fresh ginger roots
• water (enough to cover and simmer ginger)
• sugar (same weight as ginger)

Instructions

 

• Begin by preparing the candied ginger, which will be used as a garnish for the drink. Peel and thinly slice 1 or 2 large fresh ginger roots, ideally using a mandolin for even slices. Place the sliced ginger in a large pot, add enough water to cover, and bring to a boil. Simmer for about 30 minutes, or until the ginger is tender.
• Once the ginger is tender, drain it in a colander, reserving 1/4 cup of the cooking liquid. Weigh the drained ginger and measure out an equal weight of sugar. Return the ginger, reserved cooking liquid, and sugar to the pan. Set over medium-high heat and bring to a boil, stirring frequently. Reduce heat to medium and cook, stirring continually, until the syrup thickens, begins to dry out, and starts to recrystallize around the ginger slices (about 20 minutes).
• Transfer the candied ginger immediately to a cooling rack, spreading the pieces apart so they do not stick together. Let them cool completely. Once cooled, the candied ginger can be stored in an airtight container for up to two weeks. I like to sprinkle a tiny bit of extra sugar on the ginger before storing for even more sparkle and crunch.
• To make the margarita, combine 1/4 cup (2 oz) non-alcoholic tequila substitute, 1 tbsp plus 1 1/2 tsp (3/4 oz) freshly squeezed lime juice, and 2 tbsp (1 oz) ginger syrup in a cocktail shaker. Add ice to the shaker, then shake the mixture vigorously until the shaker feels frosty, about 5 to 10 seconds. I find that shaking just until the outside is icy cold gives the perfect chill and slight dilution.
• Strain the cocktail mixture into a margarita glass or rocks glass filled with fresh ice. Garnish with a piece of candied ginger (from Step 3) and a lime wheel for a beautiful finish. For an extra elegant touch, try adding a dehydrated lime wheel or rimming the glass with chili-lime salt.