Gin-Gin Mule Recipe: A Refreshing Twist on a Classic

Gin-Gin Mule Recipe: A Refreshing Twist on a Classic
A modern classic that at first glance looks like the gin version of a Moscow Mule, but actually shares a striking resemblance to the Mojito too.

The Gin-Gin Mule was created at the iconic Pegu Club bar in New York by Audrey Saunders in the year 2000. Designed as a gateway drink from the traditional vodka counterpart, some would say that this cocktail is even better than the original. The name Gin-gin refers to two gins in the drink - gin and ginger. The addition of mint gives a refreshing and herbaceous uplift which ties perfectly to the botanicals in gin. With the punchy flavours going on in this drink you need a bold gin to stand up and take charge, a big London Dry works best to create a drink that you are sure to love.

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45ml Gin
15ml Lime juice (freshly squeezed)
15ml Sugar syrup (1 part sugar : 1 part water)
90ml Ginger beer
6-8 Fresh mint leaves

Garnish Mint sprig

Ice Cubes

Glass Highball glass

Equipment Checklist

Hawthorne Strainer Shaker

Fine Strainer

Recommended Gins

Never Never Triple Juniper Gin


1. Add all your ingredients (except ginger beer) to the shaker.

2. Fill shaker to the brim with cubes of ice.

3. Shake hard for 30 seconds.

4. Fine strain into a highball glass with ice

5. Add ginger beer to top and give a light stir

Bartender’s Top Tips

Give the mint sprig a light slap to release more of the aroma before you garnish the drink.

A lot of people think you need to muddle mint leaves - this is not really necessary as the shaking process is aggressive enough in itself.

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