Crafting Gin And Ginger Beer Cocktails At Home

Gin and ginger beer is a classic cocktail with a robust, spicy, and full-bodied flavour. The cocktail is made by mixing gin, ginger beer, and lemon or lime juice. The drink can be garnished with a slice of lime or lemon, and sometimes, a sprig of mint. The cocktail is usually served in an old-fashioned glass, but can also be served as a highball by adding more ginger beer.

Gin and ginger beer cocktail recipes

The Foghorn

The Foghorn cocktail is a refreshing blend of gin, lime juice, and ginger beer. It is the gin-based variant of the classic Moscow Mule. The cocktail can be made in an old-fashioned or highball glass, or served in a copper mug.

To make one Foghorn cocktail, you will need:

• 2 oz / 60ml of London dry gin
• 0.5 oz / 15ml of fresh lime juice
• 4 oz / 120ml of ginger beer
• Lime wedges to garnish

Fill a glass with ice, pour in the gin and lime juice, then carefully add the ginger beer. Lightly stir the mixture and add a lime wedge to garnish.

Gin Mule

The Gin Mule is a sweet and spicy cocktail that is incredibly easy to make. It is a variation of the traditional Moscow Mule, created by Audrey Saunders of the Pegu Club.

To make the Gin Mule, you will need:

• Fresh lime juice
• Mint leaves
• Simple syrup
• Gin – a London Dry Gin is recommended
• Ginger Beer – a brand with a good spicy kick is ideal

In a cocktail shaker, muddle the lime juice, mint leaves, and simple syrup together. Fill the shaker two-thirds full with ice and shake for 10 seconds. Strain over ice into either a copper mug or a highball glass. Top off with the ginger beer. Garnish with lime wedges and a sprig of mint.

Other Variations

There are several other cocktails that are similar to the Foghorn and Gin Mule. These include:

• Leapfrog Cocktail: The same as the Foghorn but uses lemon instead of lime juice.
• Gin Rickey: Skips the ginger beer and uses club soda instead.
• Dragonfly or Prohibition Cocktail: Skip the lime juice and use champagne instead of the soda.
• Irish Mule or Irish Foghorn: Swap the gin with Irish whiskey.
• Kentucky Mule or Kentucky Foghorn: Swap gin for bourbon.
• London Mule: Use Old Tom gin instead of a classic London Dry for a more citrusy and slightly sweeter taste.
• Spiced Foghorn: Add a few dashes of Angostura bitters for a more complex drink.
• Gin and Ginger Ale: A cocktail flavoured with lemon and mint.

The history of gin

Gin and ginger beer is a great combination, and you can make a delicious mixed drink with these two ingredients. The cocktail is called a Foghorn, and it is a classic drink made famous by New York City's Waldorf Astoria hotel. It is traditionally made with Old Tom gin, but modern interpretations use London dry gin. You can also add a slice of lime or lemon, and some fresh mint, to garnish.

Now, for a history of gin...

Gin is a distilled alcoholic drink flavoured with juniper berries and other botanical ingredients. The name "gin" comes from the Dutch word for juniper, "genever", and the spirit must have a prevailing juniper aroma and flavour to be classified as gin.

Gin likely originated in the Middle Ages, with references to a juniper-flavoured spirit called "jenever" or "genever" found in a 13th-century Flemish manuscript. In the 17th century, the Dutch were producing gin in large quantities, with hundreds of distilleries in Amsterdam alone.

Gin was originally produced as a medicine, believed to cure ailments such as gout and stomach disorders. It was also consumed by soldiers for courage, coining the phrase "Dutch Courage".

Gin became popular in England in the latter half of the 17th century and the early years of the 18th century, particularly after the Glorious Revolution of 1688, led by William of Orange, which saw import restrictions placed on French brandy. This period became known as the ""Gin Craze", with gin becoming the national alcoholic drink of England.

Gin remained popular with the British, especially with soldiers and colonials living in malaria-prone areas, as it was excellent at masking the bitter flavour of the antimalarial alkaloid quinine. This combination of gin and quinine developed into the gin and tonic we know today.

In the 19th century, the invention of Column Stills further revolutionised gin production, creating 'London Dry' style gins. The importation of exotic ingredients also helped to develop more exciting flavours.

After a decline in the mid-20th century, gin has experienced a significant revival in the 21st century, with craft distilleries worldwide producing a wide array of high-quality and artisanal gins.

Ginger beer vs ginger ale

Yes, you can make a drink with gin and ginger beer. In fact, gin and ginger beer is a classic cocktail combination. One such cocktail is the Foghorn, which is traditionally made with Old Tom gin, but can also be made with a London dry gin like Beefeater. It is garnished with a lime wedge and served in an old-fashioned glass.

Now, you may be wondering what the difference is between ginger beer and ginger ale. Well, the two drinks have distinct characteristics and histories.

Ginger beer and ginger ale are both fizzy ginger drinks, but they have different flavour profiles and production processes. Ginger beer has a stronger, spicier, and more dominant flavour, whereas ginger ale is sweeter and more delicate. The difference in flavour comes down to the production process. Ginger beer is traditionally brewed using real ginger, whereas ginger ale is often made by adding carbonated water to ginger syrup. Ginger beer is also effervescent via fermentation, which can result in trace amounts of alcohol (up to 0.5% ABV), while ginger ale is typically artificially carbonated and non-alcoholic.

History

The history of ginger beer dates back to the 18th or 1800s in the United Kingdom, although it is likely much older. Early iterations were fermented and alcoholic, with an ABV of around 2-3%. The drink gained popularity in the Caribbean during British colonisation and ginger cultivation. Today, North Americans consume the most ginger beer worldwide, accounting for up to 35% of a global market worth nearly $5 billion.

The origins of ginger ale are more recent. In 1866, Detroit-based pharmacist James Vernor created his version, which became Vernor's Ginger Ale, one of the oldest soft drinks in America. In 1904, Canadian pharmacist John J. McLaughlin created a not-too-sweet custom ginger beverage, later marketed as Canada Dry Ginger Ale. During the temperance movement of the late 19th and early 20th centuries, ginger ale was positioned as a non-alcoholic alternative to ginger beer, and its popularity grew, especially after the repeal of Prohibition in 1933.

The Foghorn cocktail

Ingredients

• 2 ounces of Old Tom or London dry gin
• 1/2 ounce of freshly squeezed lime juice
• 4 ounces of ginger beer or ginger ale
• Lime wedge, for garnish

Method

• Pour the gin and lime juice into an ice-filled old-fashioned glass.
• Top with ginger beer or ginger ale.
• Stir gently.
• Garnish with a lime wedge.

Variations

The Foghorn can be made in a variety of ways. Here are some suggestions:

• Irish Mule or Irish Foghorn: Swap the gin with Irish whiskey.
• Kentucky Mule or Kentucky Foghorn: Substitute bourbon for gin.
• London Mule: Use Old Tom gin instead of a classic London Dry for a more citrusy and slightly sweeter taste.
• Spiced Foghorn: Add a few dashes of Angostura bitters for a more complex drink.
• Fruity Foghorns: Muddle fresh blueberries, cranberries, or a blood orange wedge in the bottom of the glass before adding the other ingredients for a burst of fresh fruit flavor.
• Citrus Swap: Instead of lime juice, use lemon juice for a slightly different citrus profile.
• Soda Switch: Substitute ginger beer with club soda or tonic water for a lighter, less spicy drink.
• Rum Foghorn or Rum Buck: Swap gin for light or dark rum for a tropical twist.

Gin-Gin Mule

The Gin-Gin Mule is a modern classic cocktail created by Audrey Saunders of New York City's Pegu Club. It is essentially a gin mojito with the addition of ginger beer. The cocktail was a staple at Pegu Club throughout the iconic New York City bar's 15-year tenure.

Ingredients:

• 1 ounce simple syrup
• 3/4 ounce lime juice, freshly squeezed
• 1 3/4 ounces Tanqueray London dry gin
• 4 to 5 ounces ginger beer, to taste
• Mint sprig, for garnish

Directions:

• In a cocktail shaker, add 8 mint leaves, 1-ounce simple syrup, and 3/4 ounce fresh lime juice.
• Muddle well to release the essence of the herbs.
• Add 1 1/2 ounces gin and fill the shaker with ice.
• Strain into a highball glass or mule cup filled with fresh ice. Double straining is recommended if you don't want any hint of small particles or torn herbs in your beverage.
• Top with 4 to 5 ounces ginger beer, or to taste.
• Garnish with a sprig of mint. Serve and enjoy.

The Gin-Gin Mule is a relatively tame drink, with an alcohol content of around 12% ABV (24 proof) when made with a 4-ounce pour of ginger beer.

Frequently asked questions