Ginger Yell Recipe

Prepare ingredients

Peel and thinly slice the fresh ginger (20 g). Remove 4 small thyme sprigs from their stems. Juice enough limes to yield 60 ml of fresh lime juice. Measure agave syrup and have 1 cup of ice ready for shaking.

Muddle

In a cocktail shaker or sturdy mixing glass, add the sliced ginger, 4 thyme sprigs and 2 tablespoons (tbs) agave syrup. Pour in the 60 ml fresh lime juice. Using a muddler (or the back of a spoon), firmly muddle the ginger and thyme for 20–30 seconds until the ginger is crushed and aromatic and the thyme has released its oils.

Macreate and double-strain

Allow the muddled mixture to sit for 1 minute so flavors meld. Place a fine mesh strainer over a second container or the shaker and pour the muddled mixture through to separate most solids. For a cleaner texture, strain again through a second fine strainer or cheesecloth into the shaker (this removes small ginger bits and thyme leaves).

Chill the base

Add 1 cup ice to the shaker with the strained ginger-lime concentrate. Shake vigorously for 8–12 seconds until chilled and slightly diluted. This chills the base and blunts the sharp ginger while integrating the agave.

Prepare glasses

Fill two highball (or similar) glasses with the 2 cups of cubed ice, dividing evenly between the glasses.

Assemble mocktails

Strain the shaken ginger-lime base evenly into the two prepared glasses over the ice (about half of each glass). Top each glass with 150 ml club soda (300 ml total divided between the two glasses). Stir gently once or twice with a bar spoon to combine without flattening the soda.

Garnish and finish

Garnish each glass with 1 fresh thyme sprig tucked into the drink and 1 lime wheel on the rim. Add a thin ginger slice on top if using. Taste and, if desired, add an extra 1/2 tbs agave split between the two glasses for more sweetness.

Serve immediately with a short straw or stirring spoon so the drink can be re-stirred as the soda loses fizz.