Gin-Gin Mule（ジンジン・ミュール）
Gin, mint, lime, ginger beer — Audrey Saunders's bridge between the Mojito and the Mule.
01Recipe
Recommended recipe
House spec — an editorial spec drawing on the sourced versions below.
| Ingredient | Measure |
|---|---|
| Gin | 45 ml |
| Fresh mint leaves | 10 |
| Fresh lime juice | 15 ml |
| Simple syrup | 15 ml |
| Ginger beer | 60 ml |
Total volume (pre-dilution)
3 : 1 : 1 : 4
- 01
Muddle mint with lime and syrup.
- 02
Add gin and ice, shake.
- 03
Strain over ice, top with ginger beer. Garnish.
Garnish — Mint sprig · lime wedge
02Taste profile
- Sweetness
- 65Strong
- Sourness*
- 67Strong
- Bitterness
- 28Light
- Fruitiness
- 48Moderate
- Herbal*
- 20Light
- Alcohol
- 30Light
- Crisp
- 55Moderate
Independent editorial scores, 0–100. *Estimated from the ingredient list — a profile sketch, not a verdict.
03History
Created by Audrey Saunders at New York's Beacon, refined at the Pegu Club (2005) — the drink that announced modern bartending's return to muddled fresh ingredients.
Structurally a Mojito with gin and ginger beer for soda — but Saunders's house-made ginger syrup made it fiercer than either parent.
Sources — Saunders · Difford's Guide · PUNCH
04Recipe versions
Each version is shown exactly as recorded in its source — unverified claims are flagged.
- Pegu Club, NYC
Audrey Saunders · 2005 · Bar · unverified
- lime0.75 oz
- simple syrup0.75 oz
Shake, top with ginger beer.
Pick 2 versions to compare — up to 3 on a wider screen
05Variations
06The map
Spirits
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