Audrey Saunders’ modern classic from Pegu Club New York.
Why you are pouring this tonight
The Gin Gin Mule is Audrey Saunders’s modern classic from Pegu Club, New York, 2000. Gin, mint, lime, ginger beer, simple syrup, soda. The Mule for gin drinkers and the Mojito for ginger drinkers. Cleaner than either of its parents, slightly more complex, and one of the most-ordered cocktails in modern bars worldwide.
The mint is the technique. Bruise (don’t crush) eight to ten leaves in the shaker bottom with the lime and simple syrup. Add gin, shake briefly, strain into a Collins glass full of crushed ice, top with cold ginger beer (Bundaberg or Fever-Tree, never the supermarket ginger ale). Slap-mint sprig on top, lime wheel on the rim. Use a London Dry gin (Plymouth or Tanqueray). Pair with grilled prawns, fish tacos, pad thai, anything with fresh ginger or lime.
What changes from the Moscow Mule
Vodka out, London dry gin in. Fresh mint added. The drink shifts from simple to layered.
What to pour it alongside
Thai and Vietnamese food. Summer entertaining generally.
The recipe
Ingredients
Method
- Muddle mint with lime and syrup in a shaker.
- Add gin and ice. Shake hard.
- Strain into a highball filled with ice.
- Top with ginger beer. Stir once. Garnish with mint and a lime wheel.
Nutrition
Want the classic? Our Moscow Mule recipe is here.
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