Gin Mule Recipes

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GIN-GIN MULE



Gin-Gin Mule image

This drink contains a refreshing combination of ingredients - the herbaceous mint, the tart lime, the hot, spicy ginger, and the crisp, bright gin. When used in drinks, gin's botanicals have the ability to cut through the sweetness of liqueurs and sugar. The botanicals stimulate the palate and keep it feeling fresh and clean. Gin also pushes flavors "forward" (much the way a squeeze of lemon does) without altering the flavor profiles.

Provided by Audrey Saunders

Yield Makes 1 gallon (about 25 to 30 drinks)

Number Of Ingredients 7

1 pint (16 oz) water
1 lb superfine sugar
23 oz fresh lime juice (from 23 limes, which can be done in 15 minutes)
32 oz (1 quart) Simple Syrup
45 oz gin
32 oz Homemade Ginger Beer
6 bundles of mint, half for muddling, the other half for garnish

Steps:

  • Measure 1 part water to 1 part superfine sugar into a bottle that has a top. Close the lid and shake well. Let this settle, and then repeat 1 or 2 more times, until all the sugar is dissolved and the syrup is clear.
  • Measure the lime juice, Simple Syrup, and mint into a mixing glass. Muddle well to extract the mint's flavor. Add ginger beer, gin, and ice. Garnish with a mint sprig. You can also add candied ginger for a more festive effect. Serve with a straw.
  • If you'd like just a single serving of the Gin-Gin Mule, use the measurements below and follow the directions above. 3/4 oz fresh lime juice 1 oz Simple Syrup 1 oz Homemade Ginger Beer 1 1/2 oz gin 2 sprigs of mint, 1 for muddling, 1 for garnish

GIN MULE



Gin Mule image

Whiskey and ginger is a beloved pair. Gin and ginger is also delicious - and a finer fit for summer drinking.

Provided by Rosie Schaap

Yield 1 drink

Number Of Ingredients 5

Scant teaspoon simple syrup
1 1/2 ounces gin
1/2 ounce fresh lemon juice
Chilled ginger beer, to top
Lemon twist, for garnish

Steps:

  • Fill a highball glass with ice. Add simple syrup, gin and lemon juice, then top with ginger beer. Stir gently. Garnish with a lemon twist.

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