by John Myers (Cocktail Historian, Writer and Mixologist, Local 188)

The Gin Gin Mule, also known as a London Mule, is a variation on the Moscow Mule that I much prefer.  The flavors of gin blend well with that of the ginger beer, making it much more pleasing to taste, and much more complex, than a Moscow Mule.


Since I do not like vodka, I am a a fan of the London Mule.  The London Mule is essentially, the more commonly known, Gin Gin Mule, except with the removal of simple syrup, which I add makes it too sweet for my tastes.  The flavors are great: a strong, Jamaican style ginger beer, combined with a robust juniper-oriented gin such as Gordon's, Tanqueray or Voyager makes a delicious and refreshing drink that seemingly has many more flavors going on in it than the common Moscow Mule.  The flavors blend well with the mint garnish, making it even more refreshing when combined with the rest of the botanicals, and the lime brings out any citrus characteristics of the gin, creating a sour that compliments the ginger beers slight sweetness. 

The Gin Gin Mule was created by Audrey Saunders while at the Bemelmans Bar in New York City.  Currently, Saunders is at the famous Pegu Club, which is the place from which the Gin Gin Mule is most commonly associated.  According to John Myers, the Gin Gin Mule is "part Mojito and part Gin Buck."  He writes that ginger beer drinks were known as "bucks" prior to the creation of the Moscow Mule, before the Moscow Mule came along, ginger ale/beer drinks were called “bucks” and came in a wide variety of types and styles.  The Pegu Club is perhaps one of the most famous bars in the world, let alone the United States, which is known specifically for its' use of premium ingredients, fresh juices, homemade infusions and ginger beers.

The original Gin Gin Mule utilizes the addition of rich simple syrup, about a quarter of an ounce, in order to sweeten it and make the drink more palatable on the whole.  However, it is entirely unnecessary for it only makes the cocktail seem absurdly sweet.  But if you were going to go with the proper recipe, make it with a little bit of simple syrup added in order to sweeten it.  And when garnishing using the mint, once more I suggest utilizing doing what Jamie Boudreau suggests (which is also a practice used by bartenders at the Pegu Club): slap the mint between both your hands, in order to bring out the flavors and aroma of the mint without bruising it and releasing the chlorophyll or other things which might contribute to bitter, and unwanted, flavors.  You can also neatly tuck the mint into the cut of the lime wedge, in order to keep it on the edge of the glass as a garnish.


The London Mule (a Gin Gin Mule without the simple syrup):
1 1/2 to 2 ounces gin
3/4 ounce fresh lime juice
Four or five leaves of mint
Ginger beer
Combine the juice and mint in a copper mug or collins glass. Muddle the mint, then fill the glass with ice, adding the gin. Stir until chilled. Top with ginger beer. Garnish with a sprig of mint and a piece of lime.

John Myers comes from a long, if intermittent, line of saloonists. Currently plying his trade in Portland, ME—a drinking town with a fishing problem—Myers might be  characterized as a librarian with a bartending problem. Boasting volumes of text from The Casco Bay Institute for Applied Intoxicological Studies, his collection of bartending literature is one of the most substantial in New England. In addition to sitting on the Board of Advisors for The Museum of the American Cocktail, Myers’ column “The Land of Forgotten Cocktails” appears in Portland’s bi-weekly, The Bollard.  He is currently at work on the guide, "What Would Jesus Drink: Cocktails for the Second Coming.”

I've always been a fan of whiskey sours. Something about ordering one always made me feel like a tough guy. Of course, I'm not. Tough, that is. But there's a thin line that separates being a certain way from feeling a certain way, and I've found that line is easily blurred by copius amounts of alcohol. So I drink whiskey sours, and feel like Charles Bronson.

Recently tried a sour made with Wild Turkey Bourbon, at 101 proof. The higher alcohol content delivered a deeper, richer flavor that stood up to the citrus and sweetness of the honey. Try one. You'll like it. Or my name isn't Charles Bronson.

The Whiskey Sour 101
Ingredients:
1 1/2 ounces Wild Turkey Bourbon
1/2 ounce fresh squeezed grapefruit juice
1/2 ounce fresh squeezed lime juice
1/2 ounce honey
1 fresh cherry
1 ounce Wild Turkey American Honey
Dollop of egg white

Slice cherry from top to bottom five times around pit, and soak in a cup of Wild Turkey American Honey. Combine Wild Turkey Bourbon, grapefruit juice, lime juice and honey in a cocktail shaker.  Froth egg white and add a dollop to the mixture.  Shake and serve over ice.  Garnish with Wild Turkey American Honey-soaked cherry.

Screw Cinco de Mayo, man! TODAY -- September 16th -- marks the actual day of Mexico’s Independence, originally celebrated 200 years ago. 2010 is such a monumental year for the country that Mexican President Felipe Calderón declared it the "Year of the Nation." And I believe by "nation" he means Mexico. Hey, not only is this the 200th anniversary of the country’s movement for independence against Spain in 1810, it's also the 100th anniversary of the start of the Mexican Revolution in 1910.

The Imbiber staff plans to celebrate Mexico’s Centennial and Bicentennial with some delicious punch made with Cabo Wabo Tequila (click Read More below  for recipe). I loves me some Cabo Wabo because it was founded by my man, legendary rocker Sammy Hagar, who had this to say about my upcoming book, Living Loaded: Tales of Sex, Salvation and the Pursuit of the Never-Ending Happy Hour:

“Dan Dunn's writing is like kick-ass, balls to the wall rock n roll cranked to ear-bleed levels -- makes you feel great and really pisses off the neighbors.  I can drink to that!”

Thanks, Sammy. You da man. Viva Mexico!