London (home of London dry gin) by way of the American mule · British
London Mule (Gin, Lime & Ginger Beer)
The mule goes botanical: London dry gin in place of vodka, fresh lime and spicy ginger beer over ice. Juniper and citrus against fizzy ginger heat — a crisp, aromatic two-minute cooler, also known as the Gin-Gin Mule.
Published July 11, 2026
Cultural context
The London Mule pours London dry gin into the mule template, and the botanicals do the talking — juniper, coriander and citrus peel against the ginger heat. A close cousin is the bartender-famous Gin-Gin Mule, which adds muddled mint and a little sugar; strip those back and you have this clean, aromatic highball.
The London Mule pours London dry gin into the mule template, and the botanicals take over: juniper, coriander and citrus against fizzy ginger heat and fresh lime. Crisp, aromatic and a touch more elegant than its vodka parent — you may also know it as the Gin-Gin Mule.
Botanicals meet ginger
Gin’s juniper-and-citrus profile was practically made for ginger and lime. A juniper-forward London dry keeps things classic; a softer contemporary gin makes a gentler, more floral drink.
London Mule vs. Gin-Gin Mule
Strip it back and it’s the clean, built-in-the-glass London Mule. Add muddled mint and a little sugar, then shake, and you have Audrey Saunders’ Gin-Gin Mule — mintier and slightly sweet. Both are in the recipe above.
Build it in the mug
Ice, gin, fresh lime, top with spicy ginger beer, one gentle stir. Slap a mint sprig over the top for aroma. It’s part of the wider mule family — change the spirit, change the drink.
Ingredients
- 60 ml (2 oz) London dry gin A classic juniper-forward London dry works best; its botanicals echo the ginger and lime.
- 15 ml (1/2 oz) fresh lime juice Plus a squeezed wedge dropped in.
- 120 ml (4 oz) ginger beer Real, spicy ginger beer — not mild ginger ale.
- lime wedge and a mint sprig, to garnish
- ice
Method
Tap a step’s number to check it off as you go.
-
Fill a copper mug (or highball glass) with ice and add the gin and fresh lime juice.
Why: Building in the serving vessel keeps it fast; the copper mug frosts and holds the chill.
-
Top with the ginger beer and give it one gentle stir.
Why: One stir lifts the botanicals and lime through the drink without flattening the fizz.
-
Squeeze in a lime wedge, drop it in, and garnish with a slapped mint sprig.
Why: Slapping the mint releases its oils; with the gin's botanicals it makes the drink smell like a garden.
A quick, anonymous tap — no review needed.
Variations
- Gin-Gin Mule
The bartender classic: muddle 6–8 mint leaves with 15 ml (1/2 oz) simple syrup and a little lime before adding the gin — mintier and slightly sweet.
- Cucumber London Mule
Muddle two cucumber slices in the base for a cool, spa-like freshness that suits a cucumber-forward gin.
- The mule family
Swap the spirit — vodka for a Moscow Mule, bourbon for a Kentucky Mule, tequila for a Mexican Mule.
Serving & Storage
A bright garden-party and warm-afternoon pour. The botanicals make it feel a touch more elegant than the other mules.
Pairs with: Smoked salmon, Cucumber sandwiches, Fried calamari, Goat cheese tart.
Storage: Build to order so the ginger beer stays fizzy. Keep the gin and ginger beer cold; only the lime is fresh.
Nutrition
Per serving (1 drink (~200 ml))
- Calories
- 175
- Protein
- 0 g
- Carbs
- 16 g
- Fat
- 0 g
- Fiber
- 0 g
- Sugar
- 14 g
- Sodium
- 10 mg
Estimated using standard ingredient data. Values vary with brands and substitutions.
Frequently Asked Questions
What's the difference between a London Mule and a Gin-Gin Mule?
They share a base of gin, lime and ginger beer. The London Mule is the clean, built-in-the-glass version. The Gin-Gin Mule — created by bartender Audrey Saunders — adds muddled mint and a little simple syrup and is shaken, making it mintier and slightly sweeter.
Which gin works best?
A juniper-forward London dry gin is the classic choice — its botanicals sit naturally alongside ginger and lime. A more floral or citrus-led contemporary gin also works if you prefer a softer, brighter drink.
Ginger beer or ginger ale?
Ginger beer, always — spicier and more intense than mild, sweet ginger ale. The heat is what makes it a mule. A fiery brand, or homemade, is best.
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