Michael Hepworth
REED’s Stronger Ginger Brew Jamaican Style Gin-gin-tini “Ya-Man”
By Kay Schroeder
Laguna Woods,CA(Spiritsman) 3/16/15–Originally concocted in1941 in Manhattan’s Little Moscow Chatham Hotel, this darling of the 1950’s Sunset Boulevard, Hollywood crowd has received a refreshing makeover. The original recipe was composed of vodka, ginger beer, lime juice, and ice. Gin lovers have taken the Mule to another level by upgrading to Moscow Mule Version 2.0, the Gin-gin-tini.
The Moscow Mule has become the signature drink for numerous restaurant bars including Turlock’s Seafood, Austin, Texas and the Top of the Hyatt Lounge at the Grand Hyatt in Seaport Village, San Diego. Today ginger seems to be as ubiquitous in food and beverages as kale is in health food and health drinks.
The Gin-gin-tini gets its name from the ingredients, Tanqueray Rangpur Gin and Reed’s StrongerJamaican Style Ginger Brew Beer. Rangpur’s juniper, coriander, bay leaves, ginger and lime give this gin an exotic, bold flavor in the British-Indian tradition that works wonderfully well with All Natural Jamaican Style Stronger Ginger Brew Beer; with natural juices, lemon, pineapple, honey and 26 grams of fresh ginger root.
The next time you are in the mood for something just a little different, try the Gin-gin-tini, all bets are that you won’t be disappointed.
Ms. Kay’s Gin-gin-tini Recipe:
James Bond Style, Shaken not Stirred:
Pour one ounce of Rangpur gin into a shaker, add ice and a splash (about ½ teaspoon or to taste) of Reed’s Stronger Ginger Brew Beer. Shake, then pour into your favorite martini glass. Enjoy!
For you contrarians who prefer stirred not shaken, place the gin directly into a martini glass, add the splash of Stronger Ginger Brew Beer and two small ice cubes. Stir.
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Michael Hepworth
287 S.Robertson Blvd, Beverly Hills, CA 90211
http://twitter.com/MrSpiritsman
