📝 About This Recipe
Born in the yacht clubs of Hong Kong and the officer messes of the British Empire, the Gunner is the quintessential 'temperance' drink for those who crave complexity without the alcohol. This sophisticated mocktail balances the fiery heat of ginger beer with the crispness of ginger ale, punctuated by the aromatic depth of Angostura bitters and a bright citrus finish. It is a bracing, effervescent thirst-quencher that proves non-alcoholic drinks can be just as bold and nuanced as any classic cocktail.
🥗 Ingredients
The Liquid Base
- 150 ml Ginger Ale (chilled, preferably a dry variety)
- 150 ml Ginger Beer (chilled, high-quality spicy brand)
- 15 ml Fresh Lime Juice (freshly squeezed)
- 4-6 dashes Angostura Bitters (essential for the signature spice profile)
- 5 ml Simple Syrup (optional, only if a sweeter profile is desired)
The Aromatics & Garnish
- 1/2 piece Fresh Lime (cut into wedges)
- 1 inch Fresh Ginger (peeled and sliced into thin matchsticks)
- 1 sprig Fresh Mint (clapped to release oils)
- 1 ribbon Cucumber (sliced lengthwise with a peeler)
- 2 cups Ice Cubes (large, solid cubes to prevent rapid dilution)
👨🍳 Instructions
-
1
Begin by selecting a tall highball glass or a traditional Collins glass. For the best experience, place the glass in the freezer for 5-10 minutes beforehand to ensure it is frostily cold.
-
2
Prepare your garnishes ahead of time: slice the lime into wedges and use a vegetable peeler to create a long, elegant ribbon of cucumber.
-
3
Peel a small knob of fresh ginger and cut it into very fine matchsticks (julienne). These will provide a fresh, pungent aroma as you sip.
-
4
Fill your chilled glass to the very brim with large, solid ice cubes. Using plenty of ice ensures the drink stays cold without melting too quickly and diluting the flavors.
-
5
Measure and pour 15ml of freshly squeezed lime juice over the ice. The acidity is crucial for cutting through the sugar of the ginger sodas.
-
6
Add 4 to 6 generous dashes of Angostura bitters directly onto the ice. You want to see the amber liquid cascading through the cubes, creating a beautiful marbled effect.
-
7
Slowly pour in 150ml of chilled ginger ale. This provides the light, crisp carbonation and sweetness.
-
8
Follow immediately with 150ml of chilled ginger beer. This adds the 'kick' and cloudy texture characteristic of a true Gunner.
-
9
Using a long bar spoon, gently lift the ingredients from the bottom of the glass once or twice. Do not over-stir, as you want to preserve as much carbonation as possible.
-
10
Slide the cucumber ribbon down the inside of the glass so it spirals around the ice.
-
11
Squeeze one lime wedge over the top and drop it into the glass, then scatter the ginger matchsticks on top.
-
12
Take a fresh sprig of mint, slap it sharply against your palm to wake up the aromatic oils, and tuck it into the top of the glass next to the straw.
-
13
Serve immediately with a reusable straw, ensuring the bitters are well-integrated into the first sip.
💡 Chef's Tips
Always use a combination of ginger ale and ginger beer; using only one or the other lacks the specific depth of a traditional Gunner. If you find the drink too spicy, increase the ratio of ginger ale to ginger beer. Don't skimp on the bitters—even though they contain a trace of alcohol, the amount used per drink is negligible, but the flavor impact is massive. For a 'Spiced Gunner', try muddling one of the ginger matchsticks at the bottom of the glass before adding ice. Ensure all your liquid ingredients are thoroughly chilled before mixing to keep the ice from melting instantly.
🍽️ Serving Suggestions
Serve alongside spicy Thai or Indian cuisine to complement the ginger heat. Pairs beautifully with a classic British afternoon tea or savory finger sandwiches. An ideal companion for outdoor summer barbecues and grilled seafood. Serve in a copper mug for a 'Gunner Mule' twist that keeps the drink exceptionally cold. Great as a palate cleanser between courses during a long lunch.