The recipe
- ¾ ozLime juice23 ml
- 1 ozSimple syrup30 ml
- 2 sprigsMint
- 1¾ ozTanqueray gin53 ml
- 1 ozGinger beer (homemade, uncarbonated)30 ml
How to make it
- 1In a highball, muddle the lime juice and syrup with one mint sprig.
- 2Shake the gin and ginger beer with ice.
- 3Strain into the highball and fill with ice.
- 4Garnish with the second mint sprig and serve with a straw.
Garnish: A mint sprig, a lime wheel and a piece of candied ginger.
Audrey Saunders makes her own strong, still ginger beer from fresh ginger, lime and sugar; an ounce of a store-bought one tastes thin here. Another version she is credited with uses 1½ oz gin and six sprigs of mint.
The ratio
¾ : 1 : 1¾ : 1
In parts, a Gin-Gin Mule is ¾ lime, 1 syrup, 1¾ gin and 1 ginger beer. Change one part and you have a cousin; the closest are below.
Built the same way
Head to head
More Highballs & Fizzes
- Alabama Slammer — Amaretto, Southern Comfort and sloe gin stirred over ice with a splash of lemon: sweet, fruity and nutty, a college-bar favorite.
- Bay Breeze — Vodka with cranberry and pineapple juice: a Sea Breeze with pineapple in place of grapefruit.
- Bloody Mary — Vodka, tomato and lemon, seasoned to taste with Worcestershire, Tabasco, celery salt and pepper. Savory and spicy.
- Blue Lagoon — Vodka, blue curaçao and lime topped with lemon-lime soda: electric blue, sweet-tart and fizzy.
- Cuba Libre — Rum and cola with lime, which is the difference between this and a plain rum and Coke.
- Dark ’n’ Stormy — Ginger beer with dark rum floated on top. Spicy, sweet and moody.