Marisa Chafetz/Supercall

Gin • Sour
Gin Gin Mule

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The Gin Gin mule was invented by Audrey Saunders, owner of Pegu Club—one of the early  influential bars in the cocktail renaissance of the early/mid-aughts. And while the Gin Gin version of the Mule didn’t quite take on the ubiquity of the Moscow Mule among the cocktail-consuming public (it’s tough to argue with those copper mugs and an endorsement from Oprah), it gained credibility within the bartending community almost immediately. Soon after its creation, the drink popped up at other bars that were early entrants in the reinvigorated cocktail movement, like The Varnish in Los Angeles.

Today, the good word of the Gin Gin Mule has spread far and wide, and it’s one of a handful of newer cocktails that can justifiably be called classics. While it has elements of both a Mojito and a Buck, Saunders says her highball is a Mule through and through, thanks to the ginger beer. She uses a house-made ginger beer at Pegu Club that's super easy to make at home, but if you have to go with a store-bought version, we like a gingerier brand like Maine Root, Fever Tree or Reed’s. As long as you stay away from a sweet bottle of ginger ale, you’ll be OK. 

Spicy and fresh, the Gin Gin Mule is a drink well suited for warm days. And it’s light enough on the alcohol that you could make a big batch and drink them all afternoon.  
Recipe courtesy of Audrey Saunders

The Essentials

Fresh Lime Juice
London Dry Gin like Tanqueray
Ginger Beer
The Details


6-8 leaves Mint
.75 oz Fresh Lime Juice
1.75 oz London Dry Gin
1 oz Ginger Beer
Mint for Garnish
White Rum


  • Add lime juice, simple syrup and mint to a shaker tin and muddle.
  • Add gin and homemade ginger beer if using, and shake.
  • Strain into a highball glass, top with bottled ginger beer if using, and give it a quick stir.
  • Garnish with a sprig of mint.
Ginger Beer
Custom Ingredient


1 Gallon Boiling Water
1 pound Fresh Ginger Root
4 oz brown sugar
2 oz lime juice


  • Peel and cut the ginger into smaller pieces and place in a food processor.
  • Carefully add a cup of the boiling water to the ginger and process until the mixture resembles mulch.
  • Add ginger mixture to the rest of the boiling water and turn off the heat.
  • Stir well, cover, and let sit for 1 hour.
  • Strain through a fine mesh strainer, pressing down on the solids to extract as much liquid as possible. (The strained liquid will be cloudy.) Discard the solids.
  • Add the lime juice and light brown sugar; stir to dissolve the sugar.
  • Let cool, transfer to bottles and store in the refrigerator.
Gin Sweet Easy
Royal Hawaiian

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