Fond memories of a wonderful dinner party (featured in my book, “Soirée Entertaining with Style”) at my friend Miles Redd’s home in NYC … Gin-Gin Mule, a classic drink from The Carlyle Hotel’s famed Bemelmans Bar, was served in silver julep cups to keep cold. This cocktail was tastefully appropriate for our end-of-the-summer soirée!

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Gin-Gin Mule
8 ounces ginger simple syrup (recipe below)
8 ounces freshly squeezed lime juice (8-10 limes)
16 ounces gin
8 ounces ginger beer
16 sprigs fresh mint (8 for muddling and 8 for garnish)
8 pieces candied ginger (optional, for garnish)

8 highball glasses and enough crushed ice to fill them

1. In a large pitcher, combine ginger simple syrup, freshly squeezed lime juice, gin, and ginger beer and stir.

2. Muddle a mint sprig in the bottom of each glass. Fill each glass with crushed ice then Gin-Gin mixture, adding a bit more ginger beer if you prefer the drink a little less tart or more lime juice as needed if you prefer a bit more tangy.

3. Garnish drinks with a sprig of mint and a piece of candied ginger on the rim of the glass. Serve immediately with a straw.

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Ginger Simple Syrup
1 large piece of fresh ginger, peeled and sliced in half 1 cup sugar

1. Combine 1 cup water and sugar in a saucepan. Bring to a boil, stirring constantly until sugar dissolves and the liquid becomes clear. Reduce heat and simmer, stirring continuously, for 5 to 10 minutes.

2. Remove from heat and add fresh ginger. Let cool to room temperature then strain liquid into a container, discarding the ginger. Syrup will keep in the refrigerator for up to 2 weeks.

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