| 12 fresh | Mint leaves |
| 2 fl oz | Hayman's London Dry Gin |
| 1/2 fl oz | Lime juice (freshly squeezed) |
| 1/3 fl oz | Ginger liqueur |
| 1/6 fl oz | Monin Pure Cane Syrup |
| 2 1/2 fl oz | Thomas Henry Ginger Beer |
Read about cocktail measures and measuring.
Garnish:
Lime wedge & mint sprigs bouquet
How to make:
SHAKE all ingredients with ice and fine strain into glass. TOP with ginger beer, and then fill glass with ice.
Strength & taste guide:
Review:
Zingy ginger and gin's botanical notes make this much more than just another take on the Moscow Mule.
History:
Adapted from a recipe created in 2000 by Audrey Saunders at Beacon, New York City, USA. Audreys's original (and our previous) recipe calls for muddled fresh ginger and sugar syrup (rather than ginger liqueur):
- 2 slice Fresh ginger root (thumbnail-sized)
- 60ml (2oz) Gin
- 15ml (½oz) Lime juice
- 7.5ml (¼oz) Sugar syrup
- 12 fresh Mint leaves
- 82.5ml (2¾oz)Top with Ginger beer
Alcohol content:
- 1.4 standard drinks
- 12% alc./vol. (24° proof)
- 19.8 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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