At NYC cocktail oasis Pegu Club, proprietor Audrey Saunders’Gin-Gin Mule has rightfully earned a place in the modern-day cocktail canon. Saunders has described this gingery cocktail as a cross between a Moscow Mule (another ginger beer-based drink) and a Mojito (usually a rum drink but here made with gin). It’s a perennially popular call at the bar.
While this refreshing cocktail certainly can be made with canned ginger fizz, it gets even better when mixed with house-made ginger beer, which is remarkably easy to make at home.
Gin-Gin Mule (image: Tim Nusog)
“Store-bought stuff has a peppery, more than gingery, profile,” says Saunders, interviewed in newly released book “New York Cocktails” (Cider Mill Press, $19.95) by Amanda Schuster. In addition, many brands can be “insipid,” she says.
While Pegu Club makes ginger beer by the gallon, here’s a smaller-scale version to try at home. It takes a little time—note the one-hour wait for the ingredients to fully integrate—but yields enough for several cocktails, since only an ounce of this intensely gingery elixir is all that’s needed for maximum piquancy. (Note: Some variations on this recipe call for two ounces of ginger beer when canned versions are used.)