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    May 23, 2023 1 min read

    Amuerte X Paul Morel | We've collaborated with the master of flavors, Paul Morel. A true flavor perfectionist with years of experience. He has collaborated with the world's finest restaurants, elevating their bars to elite status. He created a tribute to the essence of the Amuerte flavor and crafted 4 different cocktails to ditch the ordinary gin & tonic. We unveil the Gin Gin Mule, created with the Amuerte Black. 


    Gin Gin Mule - Lemongrass - Ginger snow

    Ginger infusion

    Fever tree ginger beer 850 g
    Sugar syrup 1:2 60 g
    Supasawa 80 g

    Combine all ingredients and bottle Ginger snow Ginger infusion 900 g Amuerte black gin 100 g Lemongrass 2 x stalks

    Remove the top, bottom, and outer ring of the lemongrass stalks
    Finely chop the lemongrass and add it to the infusion
    Infuse cold and vacuum-sealed for 12 hours
    Strain through a fine sieve and freeze at -21°C for 24 hours
    Pass through the ice swan and store in a Tupperware in the freezer until ready to use 

    Per cocktail
    Amuerte Black 50 g 
    Ginger infusion 100 g
    Refresh with lime juice
    Verbena leaves 4 x
    Citrus African leaf 5 x

    Build the cocktail over crushed ice
    Add the herbs, stir, and add more crushed ice to the rim of the glass
    Top with the ginger snow

    Verbena 4 x 
    Citrus African leaf 5 x
    Ginger snow
    Lime zest

    Crushed ice

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