Built · Highball
GarnishMint sprig
Built · Highball
Marco Dionysos, Absinthe, San Francisco
Ginger Rogers cocktail recipe
What goes in it
- 1.5 ozGin
- 0.75 ozLemon juice
Fresh juice · Recipe below ↓
- 0.66 ozGinger syrup (1:1)
House prep · Recipe below ↓
- 7Mint leaves
- TopGinger ale
Mixer · Recipe below ↓
Method · Built
- 1Muddle the mint gently with the ginger syrup in a highball glass.
- 2Fill with ice, add the gin and lemon, then top with ginger ale and stir up from the bottom.
- 3Garnish with a mint sprig.
- Glass
- Highball
- Ice
- Cubed
- Garnish
- Mint sprig
Prep ahead
Fresh juice
Lemon Juice
- Yield
- About 1.5 oz per lemon
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- Fresh lemons
Method
- 1Juice in small batches. Strain out seeds and pulp. Store in the refrigerator.
House prep
Ginger Syrup (1:1)
- Keeps
- 1 week
- Storage
- Refrigerated
Ingredients
- 1 partfresh ginger juice (by weight)
- 1 partgranulated sugar (by weight)
Method
- 1Juice fresh ginger (no need to peel) and whisk in the sugar until dissolved. Best used fresh.
About the Ginger Rogers
Ginger Rogers is a mule made with gin, lemon juice and ginger syrup (1:1), created by Marco Dionysos at Absinthe.
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