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Gin Gin Mule
Provided by: Mixologist Audrey Saunders
Note: One fluid ounce equals two tablespoons.
3/4 ounce lime juice
1 ounce simple syrup (or 1 teaspoon superfine granulated sugar)
8 to 10 mint leaves, chopped
2 ounces ginger beer
1 and 1/2 ounces Tanqueray gin
Garnish: sprig of mint
1 cup granulated sugar
1 cup water in a saucepan
Muddle the lime juice, simple syrup, and mint leaves together in the bottom of a mixing glass. Add ginger beer and gin. Shake well. Pour into a highball glass filled with ice, and top with additional ginger beer and a sprig of mint.
Combine sugar and water in a saucepan. Bring to a boil for a few seconds. Set aside to cool.