London Mule Cocktail
Hold the vodka. Sub gin.
by Erin Henderson
According to liquor.com one of the essential June cocktails is the London Mule. You just can't host properly without it on offer.
I don't make the rules.
The London Mule is obviously (yet another) riff on the classic Moscow Mule, which soared to popularity in the early aughts. I'm sure not only for the delicious taste, but the novelty of drinking out of a special copper mug.
I'm a sucker for good table ware.
Anyway, now we have the Kentucky Mule (bourbon), Mexican Mule (tequila), Montego Mule (rum), Christmas Mule (add cranberry)... but today, on order of liquor.com, I am sharing a recipe for the London Mule (gin.)
Luckily gin's botanical profile loans itself to the dominating flavours of lime and mint.
London Mule
I just read a fabulously nerdy article on the size of ice and what drink needs what sized cube.
The long and short of it is crushed or pebble ice melts faster and creates more of a dilution in addition to cooling the drink. (This is why something like an Old Fashioned would use a large ice cube, as it doesn't need to be ice cold or strongly diluted, but a tropical cocktail like a daiquiri benefits from lots of ice.)
If you don't have crushed ice for this drink, just take freezer-tray sized cubes, place them in a Ziploc bag and basj them a few times with a rolling pin.
Ingredients:
- 2 ounces gin
- 1 ounce lime juice, freshly squeezed
- 3-4 ounces ginger beer, to top
- Lime wheel, for garnish
- Mint sprig, for garnish
How to Make It:
- Fill a glass, or ideally a copper mug if you have it, with crushed or cracked ice.
- In a shaker filled with ice shake lime juice and gin until well chilled and strain into the mug or glass.
- Top with ginger beer.
- Garnish and serve.