Mango Mule Mocktail

Mocktails are a wonderful booze-free beverage option to have in your arsenal. Hospitality management instructor at Metropolitan Community College in Omaha, Nebraska, Lauren Balak developed this recipe for a summer cocktail class when she was pregnant with her daughter, Rose. To make a cocktail, simply add 1 ounce of rum. However, with this flavorful ginger-honey syrup, you might not miss the alcohol at all.

Mango Mule Mocktail

Yields: 1 serving

Ginger-Honey Syrup

170 grams honey134 grams water¼ cup peeled and coarsely chopped fresh ginger

Mango Mule Mocktail

1 small cucumber (about 3 inches), sliced1 oz ginger-honey syrup1½ oz fresh lime juice1½ oz mango puree1 oz rum (optional)ice1½ oz ginger beer1 lime wheel, for garnish

Prepare Ginger-Honey Syrup: In medium saucepan, add syrup ingredients; heat to boiling over medium-high heat, stirring constantly until honey dissolves. Reduce the heat to medium-low; simmer about 15 minutes or until mixture thickens slightly. Remove saucepan from heat; cool to room temperature. Pour syrup through strainer into airtight container. Refrigerate any leftover syrup up to two weeks.

Prepare Mocktail: Into cocktail shaker, add cucumber and ginger-honey syrup; muddle cucumber. Add lime juice, mango puree and rum, if using; fill with ice, cover shaker with lid and shake vigorously.

Strain into chilled copper mug; top with ginger beer and stir to combine. Garnish with lime wheel.