TT NYC | Gin-Gin Mule Bottle Service

To learn more about this recipe, see our related story, Leo Rising, in our New York City edition. 

Recipe adapted from Leo Robitschek, the NoMad, New York City

Gin-Gin Mule Bottle Service
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Make Gin-Gin Mule Bottle Service from the NoMad. 
Servings
2
1/3 cups
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 ¼-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
  •  
Directions
  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.
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