The crowning achievement, in gin terms, of early gin advocate Audrey Saunders. This is essentially a Mojito (a rum drink) crossed with a Moscow Mule (a vodka drink), but made with gin. It also illustrates the wide influence the omnipresent Mojito had on bartenders at the turn of the twentieth century. “Dale [DeGroff] showed me his recipe for a classic Mojito with a dash or two of Angostura. Having a cocktail that had a fresh herb in it—who knew? Wow, that’s amazing. For me, the Mojito base, mint and lime, was really, really enjoyable. At that point, I dove head first into gin. So sub out the rum and try the gin and see how that tastes.” Saunders found a recipe for homemade ginger beer from a Beacon kitchen staffer. “It had a lot more sugar in it, so I tightened it up,” said Saunders. “I’m adding simple syrup in cocktails anyway, so let’s make it drier. Then I can control how much sugar I can put in it. So that was it: Gin Mojito. My quest was helping people get over their phobia about gin. And I thought, Wow, this drink is really good and accomplishes just that.” She used Bombay gin at the beginning, but finally settled on Tanqueray, which had the heft she wanted.
- 3/4 ounce fresh lime juice
- 1 ounce simple syrup
- 6 sprigs of mint, some leaves reserved for garnish
- 1 1/2 ounces Tanqueray gin
- 1 ounce ginger beer
Garnish: mint leaves
- Combine the lime juice, syrup and mint in a mixing glass and muddle.
- Add the gin and ginger beer and ice and shake well.
- Strain into a highball glass filled with ice.
- Garnish with mint leaves