Summer Drinks 2001


  Gin Gin Mule

The Chef
AUDREY SAUNDERS of Beacon

Servings
Serves one.

Ingredients
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

Simple syrup:
1 cup granulated sugar
1 cup water in a saucepan

Mixing Instructions
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.

Simple syrup:
Combine sugar and water in a saucepan. Bring to a boil for a few seconds. Set aside to cool.

 

 




 
 
   
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