The Gin-Gin Mule is a long, tall and deliciously cooling cocktail whose green tint belies its fiery ginger DNA. Though a recent addition in the long history of ginger related cocktails, this is surely on its way to classic status, spreading out slowly from its New York birthplace to bars across the world.
The Gin-Gin Mule is best imbibed from an icey glass on a boiling hot day, proving perfectly that sometimes, just sometimes, you can fight fire with fire.
How to make a Gin-Gin Mule
15ml simple syrup
15ml lime juice
25ml ginger beer
handful of mint leaves
Muddle the mint leaves and syrup at the bottom of a shaker. Pour in the gin and half a cup of ice and shake until cold. Add in the ginger beer and stir, gently (if fizzy). Fill a Collins glass with ice, pour in the cocktail and garnish couple of sprigs of mint. We added a few limes in for good measure in these images here just for personal preference, and the same could be done with mint leaves too in addition to the sprig as a garnish.
As for the choice of Gin, there are numerous good choices. We love Fords Gin or Tanqueray in a Gin-Gin Mule, as both stand up to the assault of the other ingredients. Opihr Gin will further accentuate the spice, while something like East London Liquor Batch 1 and it’s tea top note, is an intriguing option in this cocktail.
An abridged, inebriated history:
The Gin-Gin Mule is the brainchild of New York bar owner Audrey Saunders – the bartending whizz and all round cocktail legend responsible for bringing the Pegu Club cocktail back into public view (amongst many, many other accomplishments).
The drink is a twist on a classic mule, but with a handful of mint dragging the drink down a decidedly more cooling route. To make the drink, Saunders makes her own ginger beer (the recipe for which she shared with Radio 4, here), which obviously isn’t carbonated. If you’re after authentically recreating the Pegu Club bar’s version, use the homemade version but only to 20ml, then top up the glass with soda water.
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