Gin-Gin Mule Bottle Service

By stancec44

Or opt for the bolder Gin-Gin Mule served at New York’s The NoMad, made with gin, fresh ginger juice and ginger-lime cordial.

Ingredients

• Ginger Cordial
• 12 ounces water
• 8 ounces light brown sugar
• 6 ounces fresh ginger, peeled (use the edge of a teaspoon to lightly scrape off the skin) and sliced into 1/4-inch-thick coins
• Zest of 4 limes
• Juice of 10 limes, divided
• Spicy Ginger
• 8 ounces fresh ginger, peeled (skin scraped off using the edge of a teaspoon) or 3 ounces fresh ginger juice purchased from a juice bar
• 3 ounces turbinado sugar
• Serving
• Club soda
• Gin
• Ice

Details

Servings 2
Cooking time 153mins

Preparation

Step 1

1. Make the ginger cordial: In a medium saucepan set over high heat, bring the water, brown sugar, ginger coins and lime zest to a boil. Turn off the heat, cover and steep for 30 minutes. Strain through a fine-mesh sieve and into a medium bowl. Add the ¼ cup of the lime juice, cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours.

2. Make the spicy ginger: If using a juicer, juice the ginger. If using a Microplane grater, grate the ginger, then place the pulp in a fine-mesh sieve set over a medium bowl. Press on the sieve to extract the juices. In a small saucepan set over medium heat, combine the ginger juice and turbinado sugar, stirring often, until the sugar is dissolved, about 1 minute. Turn off the heat and pour into a small bowl. Refrigerate until chilled.

3. Make the mixer: In a cocktail pitcher, add the spicy ginger, 5 ounces ginger-lime cordial and the remaining lime juice. Stir to combine. Serve on a tray with glasses, a bottle of club soda, a bottle of gin and a bucket of ice.