This herbaceous twist on the Gin-Gin Mule replicates the uplifting greenness of summer, with the hue to match. The Botanist gin is infused with tannic green tea, then paired with a textural “garden syrup” made from toasted fennel seeds, mint and basil stems—all of which complement the gin’s elegant botanicals. In true mule fashion, it’s topped with ginger beer, which adds effervescence and lifts the drink’s complex aromatics to the nose.
- 2 ounces green tea–infused The Botanist gin (see Editor’s Note)
- 3/4 ounce lime juice
- 1/2 ounce garden syrup (see Editor’s Note)
- ginger beer, to top
Garnish: fresh seasonal herbs, such as basil and mint
- Add all the ingredients except for the ginger beer to a shaker with ice, then shake.
- Strain into a Collins glass and add spear or cubed ice. Top with ginger beer.
- Garnish with fresh herbs and serve with a straw.
Green Tea–Infused The Botanist Gin
In a container, add 1/2 teaspoon of loose green tea (or 1 green tea bag) to one 750ml bottle of The Botanist gin. Infuse at room temperature for 15 minutes, tasting every few minutes until it reaches your preferred strength. Remove the tea bag, or, if using loose tea, fine-strain through a superbag or coffee filter, then bottle.
2 heaping teaspoons fennel seeds, crushed
2 6-inch sprigs fresh mint
3 6-inch stems fresh basil
2 ¼ cups sugar
1 ½ cups water, chilled
¼ teaspoon malic acid powder (for pop of acidity and shelf stability)
Yield: about ½ cup
1. In a pan over medium heat, lightly toast the fennel seeds.
2. Remove the seeds from heat and add to a blender with the herbs, sugar, chilled water and acid powder. Pulse until most of the sugar is dissolved. (Don’t run the blender continuously, at risk of bruising and adding too much oxygen to the herbs.)
3. Strain syrup through a cheesecloth and bottle. Syrup will keep for 2 weeks, but color will become less vibrant after a few days.