When Audrey Saunders opened Pegu Club, it was after years of honing a craft that only a select few at the time were even beginning to take seriously, and her approach to cocktails was groundbreaking.
She took an uncompromising stance on using fresh ingredients and, in the case of the Gin-Gin Mule, using a homemade ginger beer. A method that was developed in a kitchen to extract more of the fresh ginger flavor, she was able to add more spice and better flavor to the cocktail.
What made this seemingly innocuous move into a big deal, was that she took what bartenders use every night and set to improve it in the kitchen. Her use of the homemade ginger beer and fresh lime juice moved a further step away from the syrupy Rose's lime and sweet sodas of a few short years before (looking back at you, Frozen Margarita!). Very soon, this became commonplace, as any serious mixologist worth their shake(r) would attempt to use homemade mixtures and fresh ingredients in their cocktails whenever possible.