Gin-Gin Mule
Fresh mint, lime and ginger surround gin in a highball that combines sour structure with botanical freshness.
DrinkBoy published specification · 1 reference serve.
Glassware
Technique
Ice
Garnish
Preparation effort
Ingredients & measurements
| Ingredient | mL | US fl oz | Source measure / qualification |
|---|---|---|---|
| lime juice | 22.18 | 0.75 | 3/4 ounce lime juice |
| simple syrup | 29.57 | 1 | 1 ounce simple syrup |
| 6 whole sprigs mint | — | — | 6 whole sprigs mint |
| gin Tanqueray | 44.36 | 1.5 | 1 1/2 ounces gin Tanqueray |
| ginger beer home made | 29.57 | 1 | 1 ounce ginger beer home made |
Converted equivalents are rounded for display; use one measurement system consistently. Dashes, spoonfuls, fruit counts and unspecified top-ups remain source measures. A blank equivalent does not mean zero.
How to make it
Gently press mint with lime and syrup, then shake with gin and ice. Strain over fresh cubes and add ginger beer separately. This house sequence accommodates carbonated commercial ginger beer.
Glass: Highball. Ice: Fresh cubes. Garnish: Mint leaves.
Flavor & balance
- Sour (Acidic) (dominant): Citrus contributes the principal tart edge; fruit ripeness and juice yield affect balance.
- Sweet (supporting): Sweeteners, fruit or sweetened modifiers round the attack and add weight; product sugar varies.
- Spicy (Heat) (supporting): Ginger or pepper seasoning supplies heat distinct from ethanol warmth.
- Earthy / Herbal (supporting): Botanicals, fresh herbs or the base spirit give aromatic plant character; this is not a basic taste.
Assess sweetness, bitterness and tactile drying separately. These flavor expectations are based on recipe structure, not measured tasting scores. Actual products, ice and dilution will change the result.
Preparation & batching
Service complexity: moderate. Batchability: spirit components only.
- Measure and label the chosen product specification; chill appropriate glassware.
- Prepare or select the named syrup; record its concentration and follow its storage instructions.
- Prepare and measure fresh fruit components for the service plan; do not assume a fruit count guarantees a juice volume.
- Prepare sound fresh herbs; finish aromatic garnish at service.
Add carbonated ingredients at service; do not shake or store the finished fizzy drink as a still batch. Workload is an editorial assessment; no labor timing or storage validation is claimed.
Spirit & ingredient choices
Recipe notes & variations
DrinkBoy uses homemade ginger beer in the shake. The method here adds carbonated ginger beer after shaking; this is an explicit service adaptation.
For a Black Flannel variation, change one component at a time and record the selected product, proof, sweetener concentration and dilution. Compare it with this reference before naming or publishing the variation.
Sources & further reading
- Robert Hess / DrinkBoy — checked 2026-09-18. Recipe identity and published ingredient specification; editorial sensory and workload assessments are not source tasting results.