Ginger Mule
Chef Michael Mina created this gin-based riff on the classic Mojito as part Epicurious's Wine.Dine.Donate program. Candied ginger and ginger beer lend a refreshingly spicy kick perfect for summer sipping. Chef Mina suggests serving spiced nuts alongside.
Recipe information
Yield
Makes 1 drink
Ingredients
8 sprigs fresh mint
1 small piece candied ginger (about 1 inch in diameter), thinly sliced
1/2 ounce Simple Syrup
1 ounce fresh lime juice (about 1 lime)
2 ounces gin (such as Plymouth or Tanqueray)
1 ounce ginger beer (such as Fentimans)
Garnish: fresh mint sprigs and candied ginger
Preparation
In cocktail shaker, muddle mint sprigs, candied ginger, simple syrup, and lime juice. Add gin, ginger beer, and ice, and shake vigorously. Fill highball glass with three or four large ice cubes. Pour in drink and garnish with mint and candied ginger.
