When we find a drink we like, we like to iterate on it by sticking with the same flavors but playing with ingredients or proportions. It’s a great exercise to help you learn more about exactly why you liked the drink in the first place, plus it is fun to see what variations you can make with what you have on hand. We did this not too long ago with the Black Lily, coming up with the Zimmer Frame as an homage. This week we play around with the Gin-Gin Mule.

The gin-gin mule is a classic modern cocktail from the seminal Pegu Club with a refreshing combination of bright flavors. We both love them, especially as the weather gets warmer.

Gin-gin mule (Audrey Sanders)

• 6 sprigs mint
• 1/2 oz lime juice
• 1/2 oz simple syrup
• 1 1/2 oz London dry gin
• 3/4 oz ginger beer

Muddle mint with lime juice and simple. Add gin. If using uncarbonated ginger beer add that as well. Shake with ice. Strain into a highball glass over ice. If using carbonated ginger beer add now and gently stir. Otherwise add a splash of club soda. Garnish with a lime wedge and mint.

• Nose: Mint, lime, sugar cane, little bit of ginger and juniper
• Palate: Sweet ginger and very vegetal mint to start. Juniper and tiny bit of cinnamon on the mid-palate. Lime on the semi-sweet finish, followed by a touch of bitterness.

So, how can we play with the lively flavors this drink delivers, while altering it slightly to suit our present circumstances? We happen to have an open bottle of prosecco that needs using, and the cooler weather today isn’t making an iced drink seem quite as appealing, so we thought “what the hey, let’s make this a fizzy wine cocktail”. We used that to add effervescence instead of the ginger beer, but kept the ginger flavor by using a ginger liqueur.

Gin-gin mule redux

• 6 sprigs mint
• 1/2 oz lime juice
• 1/2 oz simple syrup
• 1 1/2 oz London dry gin
• 1/4 oz ginger liqueur
• 3/4 oz sparkling wine

Muddle mint with lime juice and simple. Add gin and ginger liqueur. Shake with ice. Strain into a glass. Add sparkling wine and gently stir. Enjoy!

• Nose: Drier, less fruity, lime & mint are present but more subtle. Orris root. No sugar cane. Fainter ginger and juniper. Wine notes from the prosecco.
• Palate: White wine and shiso to start. Earthy, slightly perfume-y botanicals on the mid-palate along with mint and juniper. Same bitter finish without the sweetness. Lime is more integrated, the drink overall is tarter and less sweet.

In this particular case, a slight change of ingredients produces a very different result, even though it has similar flavors. Not too surprising, but it is fun to experiment with such things. We hope this post inspires you to iterate with your favorite cocktails to see what you come up with. Cheers!