Gin Gin Mule
Ingredient
- 12 fresh Mint leaves
- 2 oz Tanqueray London Dry Gin
- 1⁄2 oz Lime juice
- 1⁄3 oz Ginger liqueur
- 1⁄6 oz Monin Pure Cane Syrup
- 1⁄6 oz Sugar syrup 'rich'
- 2 1⁄2 oz Fever-Tree Premium Ginger Beer
Glass:
Photographed in an Urban Bar Fluet Highball 45cl
Prepare:
- Select and pre-chill a COLLINS GLASS.
- Prepare garnish of lime wedge and mint sprigs.
How to make:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- TOP with ginger beer.
- FILL glass with ice.
Garnish:
- Garnish with lime wedge and mint sprigs bouquet.
Review:
Zingy ginger and gin's botanical notes make this much more than just another take on the Moscow Mule.
History:
Adapted from a recipe created in 2000 by Audrey Saunders at Beacon, New York City, USA. Audreys's original (and our previous) recipe calls for muddled fresh ginger and sugar syrup (rather than ginger liqueur):
- 2 slice Fresh ginger root (thumbnail-sized)
- 60ml (2oz) Gin
- 15ml (½oz) Lime juice
- 7.5ml (¼oz) Sugar syrup
- 12 fresh Mint leaves
- 82.5ml (2¾oz)Top with Ginger beer
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