Gin-Gin Mule Bottle Service Cocktail Recipe | Tasting Table
Prep Time:
Cook Time:
2 hours, 33 minutes
Servings:
2 1/3 cups
Ingredients
  • 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
  • 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
  • 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.