Gin Gin Mule
The Gin Gin Mule is a Buck Cocktail which consists of Gin, Fresh Lime Juice, Sugar Syrup, Mint, and Ginger Beer. This cocktail is also known as a Ginger Rogers.
The Gin Gin Mule was created by Audrey Saunders.
Original Recipe
- 1 1/2 ounce Gin (Tanqueray)
- 3/4 ounce Fresh Lime Juice
- 1 ounce Sugar Syrup
- 6-8 Mint sprigs
- 1 ounce ginger beer (homemade)
Combine lime juice, simple syrup, and mint in a mixing glass and muddle well. Add the gin, ginger beer, and ice, then shake well. Strain into an ice filled highball glass. Garnish with mint and serve with straws.
This recipe was designed to use home made ginger beer without carbonation.
Audrey's Home-made Ginger Beer
- 1 gallon water (4 Liters)
- 1 pound gingerroot
- The juice of 2 limes
- 1/4 cup of LIGHT brown sugar
In a large, pot, bring water to a boil. Chop ginger into small disks. While you are waiting for water to boil, put sliced ginger in food processor, and add approx. 2 cup (approx 480ml) of hot water from the pot into food processor (the water makes processing easier). Process until ginger is a mulch-like puree. Wait for the water to come to a full boil, and pour the ginger puree back into the hot water. Shut off heat. Add the lime juice. Cover and let stand for one hour.
Now add the light brown sugar, and stir well to dissolve. Strain the liquid through a fine strainer let cool. IMPORTANT----when you are straining the ginger through the strainer, take a big spoon or ladle and firmly press down on the ginger to extract the flavor. The strongest part of the ginger essence is still hiding in there, and needs to be pressed out manually. It will not be clear, it should be cloudy.
Let cool, and then pour through a funnel into containers. It can store for up to 2 weeks (in the refrigerator), but try to use when fresh, as the strength of the ginger fades over time, and the ginger beer will eventually start to ferment.
