Issue No. 110 —

Ginger Rogers

The Ginger Rogers is the perfect poolside cocktail. It’s refreshing and it’s easy to make. Not to mention mint, gin, ginger, and ginger ale are perfect compliments. Ideally you’d want to use a collins glass for this cocktail, but when you’re poolside you’ll take what you can get.

This recipe was created at Portland’s Zefiro in 1995 by Marcovaldo Dionysos. It gained its popularity at Absinthe Brasserie and Bar in San Francisco where it was one of the most ordered drinks. It’s also the cocktail that inspired the book The Art of the Bar.


  • 2 oz gin
  • 1/2 oz fresh lime juice
  • 1/2 oz ginger syrup
  • 8 to 10 mint leaves
  • Top with ginger ale
  • Garnish with a lime wedge

Pick 8–10 mint leaves. Place in your hand and clap your hands together to wake up the mint. Place into cocktail shaker. Add 1/2 oz of ginger syrup and then give the mint a few taps with a muddler. Add the gin, lime juice, and ice to your shaker. Shake well. Double strain into a collins glass filled with ice. Top with approximately 1 oz of ginger ale. Garnish with a mint sprig and a lime wedge.

Recipe by Marcovaldo Dionysos

7 Notes on Ginger Rogers

    • Those cupcakes look great. Very creative. Love to see you’re putting the blueberry infused gin recipe to use. Check out the blueberry liqueur recipe as well. I’m sure you can roll that into some great dishes.

  1. As a devoted fan of Miss Rogers and of Gin drinks in general, I absolutely love this cocktail. I’m going to celebrate Ginger’s birthday with one on July 16th ;)

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