Bright, herbal and gently fiery, the Gin Gin Mule splices a Mojito's muddled mint and lime onto a Moscow Mule's spicy ginger spine, with juniper-forward London Dry gin standing where the rum or vodka would be. Shaken and poured tall over fresh ice, it drinks crisp and cooling — tart lime held in check by simple syrup, ginger beer warming the finish, and mint lifting every sip.
Garnish: Mint Sprig
Shaken · Highball · On the Rocks
muddle
In a shaker, muddle a sprig of fresh mint with the lime juice and simple syrup.
add
Add the gin, ginger beer, and ice.
shake
Shake well until chilled.
strain
Double-strain into a highball glass filled with fresh ice.
garnish
Garnish with a fresh mint sprig (and, if desired, a lime wheel and candied ginger).
Audrey Saunders created the drink around 2000, at the dawn of the cocktail revival, as a way to win drinkers back to gin when vodka ruled the bar. Her version shook in a house-made ginger beer rather than topping the glass with a commercial one. When she opened Pegu Club in New York in 2005, it appeared on the opening menu and went on to become one of the bar's signature drinks. Many bars today reach for ginger syrup or ginger liqueur instead, though the most widely attested build still relies on ginger beer.