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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 0g||1%|
|Total Sugars 35g|
|Vitamin C 7mg||35%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A modern classic, the gin-gin mule was created by Audrey Saunders of New York City’s Pegu Club. While it’s often thought of as a Moscow mule with gin, it also has a bit of mojito influence. As the name indicates, there are two “gins” in this recipe: The first is gin—the botanical liquor we know and love for everything from the martini to the gin and tonic; the second is ginger beer, a snappy soda that makes the Moscow mule a truly fizzy and memorable drink. When you muddle in a little lime, syrup, and fresh mint, the drink’s flavor offers a refreshing contrast.
There are many other takes on the mule, with tequila, bourbon, rum, and vodka each taking center stage. From Moscow to Kentucky, the mule’s distinct character makes it a fabulous drink, easy to make, and beautiful to look at.
Click Play to See This Gin-Gin Mule Recipe Come Together
“Working at Audrey Saunders’ Pegu Club, I recall one shift making so many gin-gin mules I couldn’t lift my arm afterward. As close to that recipe as a home bartender can get, this recipe flows with juicy botanicals, tantalizing mint, and succulent lime. It put a smile on my face and a twinge in my shoulder.” —Sean Johnson
8 mint leaves
1 ounce simple syrup
3/4 ounce freshly squeezed lime juice
1 1/2 ounces gin
4 to 5 ounces ginger beer, to taste
Mint sprig, for garnish
Gather the ingredients.
In a cocktail shaker, add the mint leaves, simple syrup, and lime juice. Muddle well to release the essence of the herbs.
Add gin and fill the shaker with ice.
Strain into a highball glass or mule cup filled with fresh ice. Double straining is recommended if you don’t want any hint of small particles or torn herbs in your beverage.
Top with ginger beer.
Garnish with a sprig of mint. Serve and enjoy.
Here are some quick tips on how to choose the best ingredients for your drink:
- London dry gin is the preferred style for this recipe because the juniper-forward gin will not get lost in the flavorful mix. Tanqueray is recommended most often, though other brands will do just as well.
- The ginger beer is the other key ingredient and the ginger beer options do vary from soft to spicy. Here, you’re looking for a ginger beer with a great spice and punch of flavor. If you’d like for the flavor of the ginger to fold into the cocktail a bit more, add the ginger beer to the mixing tin after the rest of the ingredients have been shaken but before you pour it into the Collins glass.
- Fresh lime juice is preferred and one lime should yield enough for one drink. You can simply cut it in half and squeeze the juice from each half directly into the shaker.
- Ensure your mint is as fresh and fragrant as possible. Some people like to slap the leaves between their palms to wake up the mint before adding it to the shaker.
- If you prefer vodka over gin, pour it instead. The drink will lose a bit of its flavor but will still be very good.
- Likewise, ginger ale can be used instead of ginger beer, though it’s significantly sweeter. For this substitute, cut the simple syrup to about 1/2 ounce in order to maintain the flavor balance.
How Strong Is a Gin-Gin Mule?
Just like most tall soda drinks, the gin-gin mule is relatively tame. With a 4-ounce pour of ginger beer, you’re looking at an alcohol content around 12 percent ABV (24 proof). That’s similar to a glass of wine, so it’s a perfect everyday drink.
Why Use Simple Syrup and Not Sugar?
The main reason to use simple syrup in a cocktail is that it’s easier to mix. Whereas sugar might collect at the bottom of the glass, the simple syrup will dissolve with a quick stir and won’t add floating particles or cloud the transparency of the drink.
The second reason is that you can use flavored simple syrups, and that extra layer of floral, spiced, or fruity accents is actually key in some mixed drinks and cocktails.
Lastly, making your own simple syrup will yield a better flavor than bottled versions and significantly reduce your expenses when stocking your bar.
Video about What Is A Moscow Mule With Gin Called
Modern Classic: Gin-Gin Mule
The Gin-Gin Mule was created by bartender Audrey Saunders when she was working at the NYC Bar Beacon around 2000. This drink is an important one for a few different reasons but chiefly because it was a drink that utilized Gin at a time when bartenders were defaulting to Vodka. Saunders was an early advocate for Gin, well early in what we now call the “the cocktail renaissance” anyway. It was created while Saunders was working with Legendary barman Dale Degroff, who showed Saunders how to make a classic Mojito (with a dash or two of Angostura mind you), utilizing fresh herbs. That was it, Saunders went down the rabbit hole and came up with this drink. This cocktail is basically the marriage of a Moscow Mule and a Mojito, just sub Gin for Rum. It was a stroke of genius and I’m sure you’ll agree once you taste how not only the mint plays so well with the botanicals in the gin but of course the ginger as well. Hope you guys like this one!
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Here’s The Specs:
1.5oz (45ml) Gin
1oz (30ml) Simple Syrup
.75oz (22.5ml) Lime Juice
6-8 Mint Leaves
Top Ginger Beer
Mint Sprig Garnish
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