Here the most popular ginger beer cocktailsand drinks, from the classic Moscow Mule to unique seasonal spins! These fizzy, spicy drinks are perfect for entertaining year-round.
Ginger beer is a popular mixer for cocktails, adding a fizzy flair to mixed drinks of all kinds! It’s a carbonated non-alcoholic beverage made with sugar and ginger: similar to ginger ale, but less sweet with a stronger ginger flavor.
As a cocktail expert I’ve spent countless hours testing different brands, perfecting ratios, and discovering the best ginger beer cocktails! I love how it adds layers of spicy flavor and fizzy bubbles to drinks. Here are all my top ginger beer cocktails and drinks: from the classic Moscow mule to mule variations, the moody Dark and Stormy, and even the famous Shirley Temple mocktail!
The crown jewel of ginger beer cocktails is the Moscow Mule! It was born in the 1940s and remains the most popular ginger beer drink worldwide. My favorite part is that you can build the drink right in the glass: vodka, fresh lime juice, and spicy ginger beer, making it easy to whip up at moments notice.
Arguably the second most popular ginger beer cocktail is the Dark and Stormy! This iconic three-ingredient highball cocktail pairs dark rum with bubbly ginger beer and a squeeze of tangy lime. The rum's vanilla and brown sugar notes complement the spicy ginger perfectly.
Here's an underrated highball that is my personal favorite ginger beer cocktail, the El Diablo! It pairs tequila with crème de cassis for a berry-forward twist. The bold berries, zingy lime, and spicy ginger create such a unique drink!
This classic two-ingredient cocktail from the turn of the 20th century offers a tasty way to enjoy whiskey's complex flavors. The ginger beer variation creates a more balanced drink than the traditional soda water version, making it more approachable (I personally prefer it with ginger beer!).
The Pimm's Cup is an easy British cocktail that combines cucumber slices with Pimm's No. 1 and bubbly ginger beer. (As a tennis fan, I've learned it's the signature drink of Wimbledon). This fruity, gin-based drink is easy to sip and requires no cocktail shaker, making it ideal for parties.
This modern classic ginger beer cocktail combines the Moscow Mule with the minty Mojito! It balances the bubbly ginger beer and lime of a mule with the fresh mint and sweetness of a mojito. This is another one of my personal favorites for its intruige in flavor!
This light, bubbly classic from the early 1900s was inspired by a Broadway show of the same name. It stars raspberry syrup along with gin, lime, and spicy ginger beer to create this fun, bright pink cocktail!
This bold, bubbly spin on the classic Moscow Mule substitutes tequila for vodka. The bite of the tequila pairs beautifully with spicy ginger and zingy lime, creating a drink I personally enjoy even better than its inspiration.
Here's the classic mocktail, made the traditional way with ginger beer instead of ginger ale. My version isn't overly sweet of syrupy: it's a bubbly, refreshing non-alcoholic drink that works for kids or adults seeking quality mocktails.
One of the most enjoyable ways to drink bourbon in a ginger beer cocktail, the Kentucky Mule swaps vodka for whiskey. It's bubbly, bright, and bold with a spicy whiskey finish that's perfect for summer evenings on the porch.
This whiskey-based variation uses Irish whiskey instead of vodka for a lighter whiskey ginger beer cocktail. It's a great intro to whiskey drinking and adds instant fun to any party.
Here's a seasonal twist that's even more fun than the original! This fall ginger beer cocktail perfectly pairs cider and ginger in a bubbly mix that looks beautiful in copper mugs and works well for entertaining.
Top brands of ginger beer
These days, there are many types of ginger beer brands on the market. Here are a few notes on the top brands to try for these ginger beer drinks:
Q Ginger Beer: This is our top choice! It has great flavor and is made with real ginger. It comes in small cans so you don’t have to open a large bottle.
Fever Tree Ginger Beer: Fever Tree also has great flavor and is our backup! It’s made with real ginger and has no artificial sweeteners.
Temperature matters: Always use ice cold ingredients, especially the ginger beer. Room temperature mixers will dilute your drink and reduce carbonation.
Fresh citrus only: Never use bottled lemon or lime juice in ginger beer cocktails: the flavor isn’t anywhere close!
The right glassware: While copper mugs are traditional for mules, any chilled glass works.
Invest in garnishes: Garnishes are what make the drink! Fresh lemon wedges or sprigs of mint make a world of difference.
Frequently asked questions
What other flavors pair well with ginger beer?
Lime, lemon, berries, and mint all complement the spicy notes of ginger beer beautifully.
Can I use any type of ginger beer?
Yes, you can use any type of ginger beer, but keep in mind that the flavor intensity and sweetness can vary between brands.
Is ginger beer gluten-free?
Most commercially available ginger beers are gluten-free, but it’s always a good idea to check the label to be sure.
Where can I buy ginger beer?
You can find ginger beer in most grocery stores, usually in the soda or mixer aisle.
This easy applesauce cake mixes right in the pan with no bowls needed: just 10 minutes prep for a moist, cinnamon-spiced cake! Perfect for busy bakers, and works with powdered sugar or cream cheese frosting.
Over the years I’ve created dozens of cake recipes, and this one consistently gets rave reviews: my favorite easy applesauce cake! The genius lies in mixing everything directly in the baking pan, which means you can have a tender, spice-scented cake in the oven in 15 minutes.
The flavor secret isn’t just the applesauce, though that keeps it incredibly moist and fluffy. It’s the combination of Greek yogurt, olive oil, and cozy spices in that brilliant one-pan mixing method!
Why this applesauce cake recipe works so well
I absolutely love this moist, spice-scented one you can whip up right in the baking dish. I created this applesauce cake recipe inspired by the cookbook Prep: The Essential College Cookbook by my author friend Katie Sullivan Morford. It’s gone on to become a favorite in my family! Here’s why:
It’s beyond easy to make. No mixing bowls required! You’ll mix everything in the cake pan.
It’s got big cozy flavor. This cake features olive oil, Greek yogurt, and applesauce to keep the cake moist. With such simple ingredients, you’d expect the flavor to be overly simple too. But it’s got the perfect amount of sweetness, aroma of cinnamon, and tangy fruitiness from the applesauce.
It works for any season. While applesauce cake has a bit of a fall vibe, you can make it anytime.
Essential ingredients
Applesauce: I like to use unsweetened applesauce here. Homemade applesauce is not required, but it would be even more delicious!
Brown Sugar: I specifically use light brown sugar because it adds molasses notes without overpowering the apple flavor, and keeps a nice light brown color.
Greek Yogurt: Along with applesauce is what gives the cake its moist texture. I’ve found that full-fat Greek yogurt works best, but low-fat will work in a pinch.
Olive Oil: Using olive oil instead of butter creates a more tender crumb and keeps the cake moist for days. I use a mild olive oil (look for containers marked “mild taste”, but anything works).
Cinnamon: I’m generous with cinnamon in this recipe because it pairs so well with the applesauce. If you love cozy spices, you could add ½ tsp each of ground ginger, allspice and cloves.
My one-pan mixing method
The beauty of this applesauce cake lies in its simplicity. You can literally mix everything right in the buttered baking dish, which eliminates cleanup.
Start by buttering your pan thoroughly. Combine all dry ingredients in the pan first, using a fork to break up any brown sugar clumps. The key is making that well in the center for the wet ingredients.
I crack the egg into the well, then I add the oil, yogurt, applesauce, and vanilla all at once. The mixing happens quickly: I use a fork and work from the center outward until just combined.
Pro Tip: Don’t overmix! Stop as soon as the flour disappears. A few lumps are fine and won’t affect the cake.
Topping ideas
Now of course, if you’d like you can slather this applesauce cake with icing. But to keep it easy and light, we like to use a light dusting of powdered sugar instead of icing. Here are a few topping options:
Powered sugar (easiest): Top with a dusting of powdered sugar.
Glaze icing (festive): Make a double recipe of Powdered Sugar Icing and pour it over the top.
Maple glaze (fun): Try this easy Maple Glaze, which adds loads of cozy flavor!
Cream cheese icing (decadent): Make our Cream Cheese Frosting and slather it over the top.
Storage and make-ahead tips
Store applesauce cake covered at room temperature for up to 3 days, or refrigerated for up to 5 days. Bring to room temperature before serving. You can freeze for up to 3 months (thaw at room temperature).
Make-Ahead Tip: I often make this cake in the morning and serve it that evening. It tastes even better after sitting for a few hours.
Dietary notes
This applesauce cake recipe is vegetarian. For dairy-free, use dairy-free yogurt. (And let us know how it goes!)
This applesauce cake is perfectly moist, scented with cinnamon and brown sugar. And you mix the entire dough in the cake pan! No mixing bowls required.
Preheat the oven to 350F. Grease an 8-inch square baking pan.
Put the flour, brown sugar, cinnamon, baking powder, baking soda, and salt into the baking pan. Use a fork to thoroughly mix the ingredients together.
Use your hands to make a hole in the center of the dry ingredients. Into the hole, crack the egg and add the olive oil, yogurt, applesauce, and vanilla. Use a fork to mix the ingredients together until smooth and blended. Smooth the top of the batter with the side of a butter knife.
Bake until the cake is fairly firm when you press lightly at its center and a toothpick inserted in the middle has no wet batter sticking to it, 25 to 30 minutes.
Remove from the oven and leave on the counter to cool completely, 1 hour. Leave the cake in the pan. Dust with powdered sugar. Cut into pieces and use a small spatula to lift them from the pan. Store at room temperature for 3 days or refrigerated for up to 5 days.
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