Difference between revisions of "Gin-Gin Mule"

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(Created page with "The '''Gin-Gin Mule''' was created by Audrey Saunders in 2000 while working at Beacon Restaurant in New York NY. It is considered a Modern Classic. ==Recipe== '''Gin-Gin...")
 
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Latest revision as of 18:22, 29 July 2020

The Gin-Gin Mule was created by Audrey Saunders in 2000 while working at Beacon Restaurant in New York NY. It is considered a Modern Classic.

Recipe

Gin-Gin Mule

  • ¾ oz Lime Juice
  • 1 oz S.S.
  • 1 ¾ oz Tanqueray Gin
  • 1 oz House Ginger Beer
  • 1 whole Mint Sprigs

In a cocktail shaker, muddle mint with lime juice and simple syrup. Add the gin, ginger beer, ice, and shake well. Strain through fine-mesh sieve into a 10 ounce ice filled Highball glass. Garnish with a mint sprig, lime wheel, and a small piece of sugared ginger.

(Source: Audrey Saunders)

House Ginger Beer

Recipe

  • 1 gallon water
  • 1 pound ginger root, peeled
  • 4 ounces light brown sugar or 6 ounces light agave syrup
  • 2 ounces fresh lime juice

Directions

  1. Bring the water to boil in a large pot.
  2. After cutting the ginger into smaller pieces and place in a food processor. Add a cup of the boiling water to the processer and process until the mixture resembles mulch.
  3. Add the mixture to the boiling water and turn off the heat. Stir well, cover, and let sit for 1 hour.
  4. Strain through a fine chinois or sieve, pressing down on the solids to extract as much liquid as possible (the strained liquid will be cloudy). Then discard the solids.
  5. Add the lime juice and the brown sugar; stirring to dissolve the sugar, and then allow to cool.
  6. Transfer to bottles and store in the refrigerator.

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