The Gin-Gin Mule

Created by Audrey Saunders, master mixologist, Pegu Club, New York City

  • 2 mint sprigs (1 for muddling, 1 for garnish)
  • 3/4 ounce freshly squeezed lime juice
  • 1 ounce simple syrup
  • 1 ounce ginger beer, preferably homemade [see below]
  • 1-1/2 ounces Tanqueray London Dry Gin

Muddle 1 of the mint sprigs. Mix it with the lime juice and simple syrup. Add the ginger beer, gin and ice. Shake well and strain into an ice-filled, 10-ounce highball glass. Garnish with the remaining mint sprig.

Published on July 12, 2010
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Dylan Garret

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