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Ginger Spiced Cocktail (Virgin)

Full of warm spices and fresh flavor boosters, this cocktail mix can be made ahead and ready to go when you are!
Course: Drinks
Cuisine: American
Keyword: ginger, virgin cocktails
Servings: 8 2 ounce servings
Author: Kiki Simpson, Healthy Sexy Kitchen


  • 3 cups water
  • 2 cups orange juice, fresh squeezed about 8 oranges
  • 8-10 strips orange peel from 2 oranges
  • 10 ounces ginger, peeled and sliced about 10 1-inch pieces
  • 1/2 tablespoon cloves, whole
  • 1 tablespoon black peppercorns
  • 1 tablespoon fennel seeds optional
  • 1 tablespoon coriander seeds optional
  • 1-2 star anise optional
  • 2 limes juiced - peel some strips of rind for garnish if desired
  • 2-3 tablespoons honey local, if possible


  • Put all ingredinets into a saucepan and bring to a boil.
  • Turn heat down and simmer gently for about an hour.
  • Strain out the solids.  If using right away, add the juice of 2 limes and 2-3 tablespoons of honey, depending on how sweet you want it.  Mix well.  If making ahead, wait until you are ready to use it to add the lime juice and honey.
  • Pour into a glass jar or small pitcher. When serving, pour over ice and top with seltzer or mineral/sparkling water in about a 1:3 ratio (1 part mix to 3 parts water).  I did 1.5 ounces of mix with about 4 ounces sparkling water. Stir.
  • Garnish with orange peel and edible flower or mint sprig.


Mix can be kept in refrigerator for up to 5 days.