Ginger Rogers recipe
A refreshing blend of gin, muddled mint, spicy ginger, and crisp ginger ale.
Method: Shake and strain into ice-filled highball ·
Glass: Chilled highball glass ·
Time: 4 min ·
Difficulty: Beginner ·
Family: The Highball Family
Ingredients
- 2 oz London dry gin (Botanical-forward)
- 0.75 oz Fresh lemon juice (Tart)
- 0.5 oz Ginger syrup (Rich spiced ginger)
- 8-10 Fresh mint leaves (Plus sprig for garnish)
- 3 oz Ginger ale (Chilled, to top)
How to make a Ginger Rogers
- Gently muddle the fresh mint leaves in a shaker tin to release their aromatic oils.
- Add the London dry gin, fresh lemon juice, and ginger syrup to the tin with ice.
- Shake vigorously for ten seconds until well chilled.
- Strain the mixture into a highball glass filled with fresh ice cubes.
- Top with chilled ginger ale and stir gently to combine.
- Garnish with a fresh mint sprig.
Garnish
Garnish with a fresh mint sprig and a candied ginger slice.
Pro tip
Express the mint oils by gently slapping the sprig against your hand before placing it on top. Avoid over-muddling the mint leaves in the shaker, which releases bitter chlorophyll instead of clean herbal freshness.
History of the Ginger Rogers
Named after the legendary American dancer and actress Ginger Rogers, this modern refreshing creation emerged during the craft cocktail revival of the early twenty-first century. While frequently attributed to prominent craft bartenders seeking to pair gin with spicy ginger and fresh herbs, exact attribution remains debated across contemporary cocktail circles. The drink bridges traditional gin buck formulas with the vibrant herbaceousness of muddled mint, establishing itself as a popular warm-weather highball.
Flavour profile
refreshing, citrusy, spicy, herbal
Variations
- Ginger Fred — Substitute bourbon for London dry gin to create an oak-forward whiskey buck variation.
- Tehuano Rogers — Replace gin with reposado tequila for an earthy, agave-driven profile.
Practise making the Ginger Rogers in the free Virtual Bar game.