Hello Gin Gin Mule - Connecticut in Style

| you had me at Gin Gin |

I blogged a couple of weeks ago about the lovely invitation I received to visit the home of One Kings Lane, President, Debbie Propst. While I gushed about her home, one of the other things that I mentioned was the delicious Gin Gin Mule cocktail that was immediately handed to me when I arrived. First impressions do last and that was a good one.

After a little research, I concluded that they were actually serving a twist on the Gin Gin Mule. While a traditional Gin Gin Mule uses fresh mint, they used basil instead. There are a few variations to the cocktail that go by other names. During my research, I came across another yummy cocktail called a Cucumber, Basil and Lime Gimlet. That cocktail can be made with vodka if you are not a gin lover. Either way, I LOVED the drink they served at the party and made up my mind to recreate it at home.

Most noteworthy about this cocktail is that it is made with Ginger Beer, something that I don’t recall drinking prior to this. The ginger beer I used is Reed’s Ginger Beer. I selected it due to the fact that it is made in Jamaica (known for its high quality ginger). I used Hendrick’s Gin which is already infused with cucumber, however, fresh muddled cucumber elevates the flavor.

This cocktail contains a refreshing combination of ingredients. It’s ideal for this time of year and throughout the summer. It can be made in big batches and served as a punch at a party. You and your guests will love the clean taste of cucumber and basil, crisp gin and spicy ginger beer that adds a nice fizz at the end! Below is the recipe and step-by-step photos, enjoy!

GIN GIN MULE

Ingredients (makes one drink):

4-5 slices of cucumber
2 basil leaves
1 1/2 oz. Hendrick’s Gin
1 Tablespoon Simple Syrup
1/2 oz. Fresh Lime Juice
2 oz. Ginger Beer
Ice

Directions:

Muddle the cucumber, basil leaves, and gin at the bottom of a cocktail shaker. Add the simple syrup, and fresh lime juice. Shake until it’s well mixed. Strain the cocktail into a rock glass filled halfway with ice and top off with Ginger Beer. Garnish with a slice of cucumber and basil leaves and serve.