Sophie's father owned a copper factory in Russia that pressed and stamped out the copper mugs Sophie designed. No one bought them, so Sophie travelled to America with 2000 mugs to sell in the land of opportunity.

In 1941, when she walked into the Cock'n'Bull Pub on the Sunset Strip in Hollywood, she met John Martin, who owned Smirnoff, and Jack Morgan who owned the Pub and was trying to introduce America to his brand of Ginger Beer.

They found the almost perfect combination: the fizz of ginger beer, the punch of vodka and the cold properties of copper to enhance the flavours and aromas.

This was a classic for decades, until the perfect combination; the Gin Gin Mule, was created in New York's Pegu Club, using Gin for added flavour and complexity.

Now it's made even better with ATMOS.

• A need for spicy fun with a kick
• ATMOS dry gin for botanical complexity(2 shots: 60 ml)
• Ginger Beer (150 ml) - get
  something spicy with punch and flavour
• Fresh lime juice (1.5 shots: 45 mi). One lime is about right.
• Simple Syrup (sugar syrup) - (1 shot: 30 mi)
• 8 Fresh mint leaves: slap the leaves between your palms to wake them up (Russian style) before adding to the shaker

• Add mint, simple syrup, and lime juice to a cocktail shaker. Muddle well to release the essence of the mint.
• Add ATMOS and Ice.
• Shake well.
• Strain into your copper mug (or any glass) with fresh ice.
• Top up with Ginger Beer.
• Garnish with a sprig of mint