The cocktail you'll make every weekend this summer and the one you'll never stop talking about.
Spicy. Sparkling. Ice-cold on a day that won't quit.
Some drinks you make out of habit. This one you make on purpose.
The LOOP Ginger Mule was built for that specific hour, the one where the sun is still loud, the terrace is calling, and you want something that actually matches the moment. Not just cold. Not just sweet. Something with edge, with depth, with the kind of fizz that makes every sip feel like a small celebration.
Two LOOP ingredients. One recipe that changes your summer.
The LOOP Ginger Mule
1 serving · 5 minutes · Level: impressively easy
Ingredients
- 1.5 oz LOOP Lime & Ginger Gin
- 1 can LOOP Sparkling Ginger Green Iced Tea
- 0.5 oz honey syrup (1:1 honey + warm water, stirred until smooth)
- 0.75 oz freshly squeezed lime juice
- 3–4 thick cucumber slices
- Clear craft ice (clear cubes, if you have them)
- Generous fresh mint
Garnish: long cucumber ribbon · lime wheel · freshly peeled ginger · more mint
Instructions
1. Start with the cucumber. Drop 3–4 thick cucumber slices into the bottom of a tall hi-ball glass. Press firmly with a muddler until the juice releases. That bright green pooling at the bottom? That's the foundation.
2. Fill with ice. Load the glass with clear ice, one cube at a time if you want the full satisfying effect. Take the moment.
3. Add the honey syrup. Let it coat the ice slowly, golden thread disappearing between the cubes. Sweetness, measured.
4. Squeeze the lime, fresh. Half a lime, right over the glass. The scent alone is worth the extra 10 seconds.
5. Pour the gin. LOOP Lime & Ginger Gin over the ice. Clean. Intentional. Already doing a lot.
6. Open the can. Slowly. That psssht from the LOOP Sparkling Ginger Green Iced Tea? Full ASMR moment. Pour slowly along the side of the glass, watch the green-gold liquid cascade over the ice, bubbles rising immediately, layers forming. Don't rush this.
7. Garnish like you mean it. Fold a long cucumber ribbon over the rim. Add a lime wheel. Finish with freshly grated ginger on top and a dense handful of mint. Slap the mint between both palms before adding it, it releases the oils and the scent is everything.
8. Take a sip. Then make another round.
Pro tips
- Honey syrup, not sugar. The honey rounds out the ginger heat in a way plain sugar doesn't. Make a batch, it keeps in the fridge for two weeks.
- Muddle gently. You want cucumber juice, not bitter pulp. Firm pressure, not brute force.
- Clear ice is the move. It melts slower and looks incredible. Worth it.
- Pour the iced tea last. Always. The bubbles stay alive longer when they don't sit waiting.
- Slap the mint. Clap it between both hands before you drop it in. The aroma is released, and suddenly the glass smells like the best patio you've ever been on.
Mocktail version: all the good stuff, except the gin
Skip the gin. Replace it with 0.5 oz of fresh lime juice and a splash of LOOP Undercover juice for a grounding green base. Everything else stays exactly the same.
The result is a drink that still tastes like an occasion. Because it should.
When you make a LOOP Ginger Mule, you're making a drink. And quietly, without any pressure, a choice that bears fruit.
Want the full recipe video? Watch it on our Instagram.