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A Spontaneous Libation for your Consideration

Gin-Gin Mule

Posted by Dan. Created by Audrey Saunders, Beacon, then Pegu Club.
1 3⁄4 oz Gin, Tanqueray
1 oz Simple syrup
3⁄4 oz Lime juice
8 lf Mint
1 oz Ginger beer (homemade)
1 spg Mint (as garnish)
1 Lime (wheel, as garnish)
2 sli Ginger (candied, as garnish)
Instructions

Muddle lime juice, simple & mint. Add gin. Shake. Pour into iced highball, top with ginger beer, garnish with the ginger on a pick and the mint sprig through a lime wheel.

Curator rating
4 stars
Average rating
4.5 stars
(31 ratings)

From the Knowledge Vault

The Twelve Bottle Bar Book

I received an advance copy from the publisher of The Twelve Bottle Bar, a new book by the David Solmonson and Leslie Jacobs Solmonson, authors of the Twelve Bottle Bar blog. Let me first be up front about a few things. I had heard of the blog before the review copy of the book came my way, but I hadn’t looked at it in depth. Furthermore, this book is firmly geared toward the novice cocktail enthusiast, which I am definitely not.

One of the high points of this book is that is covers the bases of modern cocktail making thoroughly. Amidst sidebars about classic bar cons, witty apocrypha on the origins of Cognac, and classic mid-century vodka advertising slogans, there is a lot of high quality, reasonably well researched information about ice, barware and specific brands to buy in any given price range.

New cocktail enthusiasts are told in no uncertain terms what spirits they should buy, why they should buy the specific recommended brands, and roughly how much they’ll pay for them. This is incredibly useful information when starting out. It will help readers avoid spending money on spirits and mixers with few uses until they feel confident enough to explore the world of spirits more in depth.

I also admire the sections on non-alcoholic drinks, cider and beer cocktails, and etiquette for hosting parties and being a guest at one. I would have been thrilled with a more in depth treatment of the logistics and attitudes toward hosting a cocktail party, and it would give the novice more confidence to have friends over and put The Twelve Bottle Bar to good use.

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Recent Discussion

  • Re Campfire Sour, 2 days ago hypoxic_ commented:

    Its got promise, but agree that the Sfumato dominates a bit too much. Maybe try using less and more of everything else.

  • Re Atta Girl, 2 days ago drinkingandthinking commented:

    This was a "whoa!" after first swallow. I used Cocchi di Torino which probably did a lot to change it, but my grenadine was made with pomegranate syrup so it was a bit tannic and I think that balanced it out a bit. It was good nevertheless.

  • Re Asylum, 3 days ago drinkingandthinking commented:

    This is interesting, but I made it 1 1/2 gin, 3/4 herbsaint, 1 bsp grenadine and dash of orange bitters. Otherwise I found it basically a licorice martini. My approach softens it, but I wonder if old tom would work better.

  • Re The Mary Pickford, 3 days ago drinkingandthinking commented:

    This is actually pretty great if you up the maraschino to 1/4 and 1/2 grenadine if you use tart homemade grenadine (made mine with pomegranate syrup).

  • Re Fault Line, 4 days ago Shawn C commented:

    I agree with the previous comment that this drink is a masterpiece, and my wife thought it was great too. I just got the carrot eau-de-vie and this is the first thing I tried it in. All of the components work well together, and somehow the small quantity of carrot essence is more pronounced than I though it would be. It seems to round out the cynar in some way.