| 3 slice | Cucumber (fresh) |
| 8 fresh | Mint leaves |
| 1 1⁄2 fl oz | Cognac (brandy) |
| 1⁄2 fl oz | Falernum liqueur |
| 3⁄4 fl oz | Lime juice (freshly squeezed) |
| 1⁄3 fl oz | Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix |
| 1 fl oz | Thomas Henry Ginger Beer |
Serve in a Collins glass
We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:
Created in autumn 2007 by Jim Meehan at PDT in New York City for an art gallery opening hosted by John Pellaton of Hine Cognac.
As Jim Meehan said when he gave us this recipe, "This hybrid of Audrey Saunders Gin Gin Mule substitutes cognac for gin and adds falernum and cucumber. Milk & Honey barman Sam Ross has a similar drink made with Bourbon dubbed the Kentucky Maid: consider this her spicy French sister."
Makes a minimum of 50 cocktails.
Shipping and applicable tax calculated at checkout.
Orders are processed by a licensed Fulproof retailer. The buy now button is added simply for convenience.
* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.
Cocktails that have emerged and become popular since the 1990s are considered contemporary or renaissance classics.
View more
Comments & Discussion
View 5 comments and discussion