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Gin Gin Mule


2 oz
A spirit whose flavor profile revolves around juniper berries. Originally from the Middles Ages, modern gin is a derivative of the Dutch drink jenever (genever). You can make a home-made gin by simply infusing vodka. There are a large number of recipes online.
1 oz
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
0.5 oz
A syrup with ginger root flavoring. Make it yourself: Combine 120mL fresh ginger juice, 100g superfine sugar (about 2:1.5 by mass). Or you can also boil some ginger slices in a simple syrup mixture. We always assume a 1:1 syrup unless otherwise noted in the recipe itself.
0.5 oz
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
5 leaf
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
3 oz
Water into which carbon dioxide gas under pressure has been dissolved, creating a fizzy texture. We treat soda water, club soda, seltzer and sparkling water the same.
1 sprig
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
1 piece
A crystallized sweetened candy made from ginger. You can make it yourself; Google it!

Add all ingredients, except the soda, to a shaker with ice and shake briefly. Strain into a frozen Collins glass with ice and top with soda. Garnish with a mint sprig and some crystallized ginger. #shake #ontherocks


A modern classic from Pegu Club, NYC.


Fresh
Sweet
A Spot At The Bar
avg. 4.4 (46)
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