Amuerte x Paul Morel | Gin Gin Mule | Recipe

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

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

Glass 
Tumbler
Crushed ice