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!
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.
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.