Squeeze a lime into a copper mug (or Collins glass) and drop the wedge into the mug. Add two or three large ice cubes. Pour in the vodka and fill with Reed’s Strongest Ginger Beer.
Fill a highball glass with ice. Squeeze the lime wedge over the ice and drop into the glass. Pour in the rum and the Reed’s Strongest Ginger Beer. Stir lightly and garnish with another lime wedge.
Squeeze a lime into a Collins glass. Add two or three large ice cubes. Then pour in tequila and fill with Reed’s Strongest Ginger Beer. Stir lightly.
Fill glass with ice. Squeeze the lime wedge over the ice and drop into the glass. Pour in whiskey and add the Reed’s Strongest Ginger Beer. Stir lightly and garnish with another lime wedge, if desired.
Or hold the alcohol and try a refreshing mocktail with real ginger.
Squeeze a lime into a copper mug (or Collins glass). Add simple syrup and sparkling water. Fill mug half-way with ice, then pour in Reed’s Strongest Ginger Beer. Top off with a lime wedge.
8 kumquats, sliced
2 sprigs thyme
1 teaspoon honey
3 ounces vodka
4 ounces Reed's zero ginger ale
Kumquats and thyme sprigs for garnish, & Ice
Muddle kumquats, thyme, and honey in a cocktail shaker until bruised and juices release, about 30 seconds. Add vodka, fill with ice and shake until thoroughly chilled. Stir in ginger ale until chilled. Strain cocktail into a champagne flute and garnish with thyme sprigs and kumquats.
4 cups cubed watermelon, frozen
3 ounces lime juice
3 ounces tequila
1 can Reed's REAL ginger ale (zero or classic)
Watermelon slices or lime for garnish
In a blender, add watermelon, lime juice, tequila and half can ginger ale. Blend until watermelon is incorporated. Add remaining ginger ale and blend until smooth, pour, and serve!
English cucumbers, sliced thin
Raspberries or berry of choice
Reed's zero sugar Ginger Ale
Start by simply muddling some cucumber in the bottom of a chilled glass. Add ice, pour in ginger ale, and top with berries for pool or beachside refreshment!
1 bottle merlot or cabernet of choice
1 lemon, sliced & 1 orange, sliced
3 oz (2 shots) white rum
2 cups Reed's real ginger ale
Fresh fruit add-ins (strawberries, kiwis, blueberries, etc)
Combine wine, lemon, orange, and rum in a large pitcher, then use a wooden spoon to muddle the fruit. Refrigerate for at least several hours, or overnight. When ready to serve, add ginger ale to the pitcher, then serve in glasses filled with ice and fresh fruit add-ins!
3 oz Expedition Vodka
1/2 oz Ginger Simple Syrup
Dash of Pure Lavender Extract
Squeeze of half a lemon
1/2 cup Reed's zero ginger ale
Combine all ingredients with ice in a shaker and shake until cold & serve up with a lavender sugar rim.
2 (12 ounce) bottles chilled ginger beer
4 ounces dark or blackstrap rum
1 pint vanilla bean or lemon cookie ice cream
Lemon wafer cookies for garnish
Sea salt for garnish
Divide ginger beer among chilled glasses then add ice cream. Pour rum on top, garnish a pinch of sea salt and crumble wafers on top, then serve.
Reed’s is proud to be working with Maya Feller, MS, RD, CDN, Registered Dietitian who specializes in sharing approachable and real food based solutions across the country. Check out some of Reed’s recipes from Maya, who is authoring a forthcoming cookbook. Also, see what Maya has to say about our partnership and all things Ginger…
Click here to learn more about the benefits of ginger on Maya Feller’s blog.
Meet Prairie Rose, craft cocktail connoisseur and mastermind behind the popular blog Bit By a Fox. Prairie loves to discover the hottest drinking trends at home and at the bar, and then translates her knowledge into beautiful and delicious cocktail recipes. Reed’s is excited to partner with Prairie and transform our Ginger Beers into amazing cocktails. Check out her delicious Reed’s recipes below…