About This Cocktail
A refined take on the classic Mule, elevated with Amuerte Black Edition Gin, a house-made lemongrass-ginger infusion and topped with a delicate ginger snow. The combination of fresh verbena, Citrus African leaf and crushed ice makes this a truly theatrical serve — bold, aromatic and unmistakably Amuerte.
Ingredients
Ginger Infusion
- 850g Fever Tree Ginger Beer
- 60g Sugar syrup 1:2
- 80g Supasawa
Ginger Snow
- 900g Ginger infusion
- 100g Amuerte Black Edition Gin
- 2 stalks Lemongrass
Per Cocktail
- 50g Amuerte Black Edition Gin
- 100g Ginger infusion
- Fresh lime juice to taste
- 4 Verbena leaves
- 5 Citrus African leaves
Decoration
- 4 Verbena leaves
- 5 Citrus African leaves
- Ginger snow
- Lime zest
Method
Ginger Infusion
- Combine the ginger beer, sugar syrup and Supasawa
- Bottle and store until ready to use
Ginger Snow
- Remove the top, bottom and outer ring of the lemongrass stalks
- Finely chop the lemongrass and add it to the ginger infusion with the Amuerte Black Gin
- Infuse cold and vacuum-sealed for 12 hours
- Strain through a fine sieve and freeze at -21°C for 24 hours
- Pass through an ice swan and store in a container in the freezer until ready to use
Build the Cocktail
- Build the cocktail over crushed ice in a tumbler
- Add the Amuerte Black Gin and ginger infusion
- Refresh with fresh lime juice
- Add the verbena and Citrus African leaves, stir gently
- Add more crushed ice to the rim of the glass
- Top with the ginger snow and garnish with lime zest
Serving Tip
Prepare the ginger snow and infusion in advance for the best results. The ginger snow adds a spectacular visual and textural element that melts slowly into the drink.
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