Marco Dionysos based this refreshing highball on the Favorite Cocktail, a drink he found in Jacques Straub’s 1914 manual, Drinks. The nod to the past was very much in keeping with the historically minded opening cocktail menu at Absinthe, where the drink became a breakout hit. It shares many similarities with Audrey Saunder’s Gin-Gin Mule, though the drinks were created independently on opposite coasts.
Ginger Rogers
Marco Dionysos, Absinthe | San Francisco
Ingredients
Serving: 1
- 1 1/2 ounces gin
- 3/4 ounce lemon juice
- 2/3 ounce ginger syrup
- 6-8 mint leaves
- ginger ale, to top
Garnish: mint sprig
Directions
- Muddle ginger syrup and mint leaves in the bottom of a highball glass.
- Fill the glass with ice and add gin and lemon juice.
- Top with ginger ale and stir from bottom up.
- Garnish with a mint sprig.