Gin Gin Mule
Tanqueray is mixed with apple and ginger in this delicious, spicy modern classic.
Ingredients
25ml
Tanqueray Gin
25ml
Sloe Gin
50ml
Apple juice
100ml
Ginger Beer
1
Lime Wedge (Garnish)
1
Star Anise (Garnish)
1
Mint Sprig (Garnish)
0 units of alcohol per serve
Equipment
1
Ice Scoop
1
Jigger
1
Highball Glass
1
Bar Spoon
1
Tongs
Serves:
Method
Preparation
- Add all ingredients into a Highball Glass filled with Cubed Ice.
- Stir to combine.
- Garnish with a Lime Wedge, Star Anise and Mint Sprig.
Alcohol content
Alcohol content
14.2 g per serve
Interesting Facts
The term ‘Mule’ is said to have been inspired by the spicy 'kick' that ginger beer gives to the cocktail.
History of the drink
The Moscow Mule is widely regarded as the original Mule cocktail, having been created in the 1940s as a promotional tool for the newly introduced Smirnoff vodka. The cocktail was born out of a collaboration between John G. Martin, the president of G.F. Heublein Brothers, Inc. and Jack Morgan, the owner of the Cock 'n' Bull Tavern on Sunset Boulevard.
The Moscow Mule quickly became a sensation at the tavern where its popularity soon spread across the country. The cocktail is typically served in a copper mug. The mug not only helps to keep the drink cold, but also adds a unique and visually appealing element to the presentation of the cocktail.
Over the years, the Moscow Mule has spawned numerous variations and spin-offs, and today the term ‘Mule’ is often used to describe any highball-style cocktail that contains ginger beer.
