Marilyn Mule Recipe
Tanqueray, Muddled lime, Grapefruit juice and Ginger Beer
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Ingredients
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Cocktail
Method
Cocktail
- 1
Prepare glass
Chill a copper mule mug or a highball glass by filling it with ice and a little cold water. Let sit while you prepare the cocktail (about 1–2 minutes), then discard the water and keep the mug cold.
- 2
Muddle lime
Cut the fresh lime in half. In a mixing glass or shaker, add the lime half (reserve the other half for garnish) and 0.25 oz simple syrup. Use a muddler or the back of a spoon to gently muddle the lime until it releases juice and some oils from the peel—do not pulverize into bits.
- 3
Add spirits & juice
Add 2 oz Tanqueray gin and 1 oz fresh ruby grapefruit juice to the muddled lime and simple syrup. Fill the shaker with ice (about 4–6 large cubes).
- 4
Shake & strain
Shake vigorously for 8–10 seconds to chill and dilute slightly. Strain the mixture into the prepared chilled mug filled with fresh ice (about 3/4 full).
- 5
Top with ginger beer
Slowly top the cocktail with 4 oz chilled ginger beer. If using Angostura bitters, add 2 dashes over the top and gently stir once with a bar spoon (1–2 turns) to integrate — do not over-stir to preserve carbonation.
- 6
Garnish & serve
Garnish with a grapefruit wedge and a lime wheel on the rim. Serve immediately with a short straw or without, enjoying the bright grapefruit-lime-ginger balance.