Gin Mint Mule (1.5 Oz) Recipe
Tanqueray Gin, fresh lime juice, simple syrup, fresh mint and celery bitters. Topped with Gosling's ginger beer and fresh mint sprig.
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Ingredients
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Cocktail
Method
Cocktail
- 1
- 2
Muddle mint
Place 6 fresh mint leaves in the bottom of a shaker or mixing glass. Add the 0.5 oz fresh lime juice and 0.5 oz simple syrup. Using a muddler or the back of a spoon, gently press the mint leaves 4–6 times to release aromatic oils — avoid shredding the leaves to prevent bitterness.
- 3
Build the cocktail
Add 1.5 oz Tanqueray Gin and 2 dashes celery bitters to the shaker with the muddled mint-citrus-syrup mixture. Add plenty of ice (enough to chill the drink).
- 4
Shake or stir
If you want a slightly more diluted and aerated drink, shake vigorously for about 10 seconds. If you prefer a smoother, less cloudy mule, stir for 10–15 seconds to combine and chill.
- 5
Strain and top
Fill your chilled mule mug or glass with crushed ice or fresh cubed ice (about 1 cup). Double-strain the shaken or stirred mixture into the glass to keep mint fragments out (use a fine strainer if available). Top with about 4 oz Gosling's ginger beer, pouring gently to preserve carbonation.
- 6
Garnish and serve
Give the drink a gentle stir once to integrate the ginger beer. Slap the mint sprig once between your palms to release aromatics and place it in the glass as a garnish alongside a lime wheel or wedge. Serve with a short straw if desired.
- 7
Notes
Adjust simple syrup to taste if you prefer sweeter or drier cocktails. Celery bitters are aromatic and savory; 2 dashes add complexity—reduce to 1 dash if you prefer it subtler.
