London Mule Recipe

Cocktail

1. 1

   Prep the glass

   Chill a highball or Collins glass by filling it with ice and setting aside while you assemble the drink. If you prefer, chill the glass in the freezer for 5–10 minutes.

2. 2

   Make kaffir lime syrup (if you don't have pre-made)

   For a simple kaffir lime syrup: combine 100 g sugar, 100 ml water and 3–4 torn kaffir lime leaves in a small saucepan. Gently heat until the sugar dissolves, simmer 2 minutes, remove from heat, steep 20 minutes, then strain. Cool before using. (Yields ~200 ml.)

3. 3

   Assemble

   Discard the ice from the chilled glass and add fresh ice (fill the glass about 2/3 full). Pour in 60 ml Lyre’s London Dry, 15 ml kaffir lime syrup, 15 ml fresh lime juice and 20 ml ginger & oat cordial directly over the ice. If you want more ginger intensity, grate ~2 g fresh ginger directly into the drink or muddle lightly with the syrups before adding other ingredients.

4. 4

   Top and stir

   Gently top with 90 ml cold, gently carbonated soda water. Use a long bar spoon to gently stir 4–6 rotations to integrate the ingredients without flattening the fizz.

5. 5

   Garnish and finish

   Express the aroma of one kaffir lime leaf by clapping it between your palms and running it around the glass rim, then drop it into the drink. Add a thin lime wheel or wedge on the rim. Serve immediately with a straw or stirrer.

6. 6

   Serving suggestion

   Enjoy chilled. Adjust sweetness by increasing or decreasing the kaffir lime syrup (±5–10 ml) or ginger & oat cordial to taste.