This gingery, minty wonder was originally created by Audrey Saunders as a gateway gin drink for vodka lovers. But over the years, the Gin-Gin Mule has become much more—a symbol of both the New York City cocktail renaissance and the generation of female bartending icons integral to it. The Gin-Gin Mule was synonymous with Saunders’ beloved Pegu Club, which was a Manhattan institution before its heartbreaking closure in 2020.
If the Gin-Gin Mule’s build feels familiar, it’s because what you’re looking at is essentially a gin Mojito—with the addition of ginger beer. This cocktail was a staple at Pegu Club throughout the iconic New York City bar’s 15-year tenure, and it’s an easy modern classic sure to please any crowd (although more guests means more muddling, so be prepared).
Here are a few tips for making the perfect Gin-Gin Mule at home: Homemade ginger beer won’t be fizzy and can be shaken with the rest of the liquid ingredients. If you’re going with bottled or canned, which will generally be carbonated, you’ll want to shake the other liquid ingredients and strain over ice before topping the drink with the ginger beer. Also, when muddling mint (or any other herb, for that matter), remember: Bruise it, don’t abuse it. Aggressive muddling can release undesirable flavor qualities, such as bitterness. Keep it gentle for best results.
In a shaker, muddle the mint sprig, simple syrup and lime juice.
Add the gin, ginger beer and ice, and shake until well-chilled.
Strain into a highball glass over fresh ice.
Garnish with a mint sprig.