Gin Gin Mule
Also known as Gin-Gin Mule
Gin, lime and mint under house ginger beer: the Moscow Mule rebuilt with botanicals and real ginger.
Audrey Saunders made the Gin Gin Mule in 2000 for Beacon Restaurant in New York, and later put it on the menu at Pegu Club. It keeps the Moscow Mule’s copper-cup geometry — spirit, lime, ginger beer — but replaces the vodka with gin and adds mint and a little simple syrup. Saunders has been clear that the house ginger beer is the drink: commercial ginger beer is too sweet and too soft, so the spice has to be built in.
- It became the template for the modern mule, and the reason a generation of bars started making their own ginger beer.
- London Mule (with a splash of bitters)
- Gin Gin Fizz (shaken with egg white)
“The name is a deliberate echo of the Moscow Mule, not a spelling mistake.”
Ingredients
- Gin45 ml
- Lime juice20 ml
- Simple syrup15 ml
- Mint leaves8
- House ginger beer90 ml
- Mint sprigto garnish
Method
Press the mint with the syrup and lime, add gin and ice, shake briefly, strain into a highball over ice, top with ginger beer and garnish with mint.
Highball · ice · mint