Ginger Ale Summer Cocktail


Cara_Melized-3 Cara_Melized-19 Let the pre-July Fourth week commence. Alex and I are heading up to D.C. for a long holiday weekend, where we'll be patriotically celebrating the Fourth as well as Alex's birthday and our five-year anniversary! Yes, what a doozy.

If you're hosting an outdoor gathering this weekend, I know just the right beverage to fill your coolers or mix into a cocktail -- the all-natural Bruce Cost Ginger Ale.

Photos by Christen Jones


Each bottle is made from whole fresh ginger (rather than the ginger oil or other manufactured products used for the gingery flavor). Naturally sweetened with pure cane sugar, the beverage line offers flavors from pomegranate hibiscus to jasmine tea and passion fruit.

Concepted in Bruce Costs's James Beard-nominated kitchen in San Francisco back in 1995 and later served in Chicago, the ginger ale is now brewed and bottled in Brooklyn. Now, it has made its way to my Memphis doorstep, and I'm finely impressed!

I'm making Fourth of July cocktails with my Bruce Cost twelve-pack, but note that you can sip the original flavor to alleviate nausea, aid digestion, and even fight the common cold. Talk about benefits!

Keep scrolling for my peach-infused summertime Moscow mule, served in darling copper tumblers that'll keep our cocktails plenty cold. Enjoy the celebrations this weekend -- Cheers to the simplicity and festivity of summertime.


Makes 2 cocktails

1 bottle of Bruce Cost ginger ale, chilled 3 ounces vodka, divided Juice of 1 lime 2 lime wedges, to garnish 1/2 peach, sliced

1. Divide vodka among two tumblers. Add two slices of peach to each and muddle. Then add a few cubes of ice.

2. Pour ginger ale in each tumbler, followed by a heavy squeeze of fresh lime juice.

3. Garnish with lime and peach. Cheers!



This post is brought to you by Bruce Cost Ginger Ale and Christen Jones Photography. Thank you for being supportive of my sponsors!