The Leap-Frog is a short, dry gin drink that plays with the sharpness of ginger ale and the freshness of lemon. Originally a simple highball, here it’s elevated into an enriched version with precise measurements and a bartender’s trick – less sweet, more aroma. Perfect for those who find gin too harsh on its own but still want depth.
And this is what you need for the Leap-Frog
5 cl London Dry Gin
2 cl fresh lemon juice
12 cl ginger ale (dry, not too sweet)
1 thin slice of lemon (as garnish)
This is what matters
The secret lies in the ginger ale: use a variety with a high ginger content (at least 2% ginger extract) and little sugar. Cheap brands often taste only of citrus and sweetness. If you can’t find a high-quality ginger ale, mix 1 cl of ginger syrup with 11 cl of soda water – this gives you more control over the spiciness. The lemon juice should be fresh, but not too sour: a ripe, yellow lemon (not green) provides the best balance between acidity and fruitiness.
Variations
- Leap-Frog Fizz — Replace the ginger ale with soda water and add 1 cl of ginger syrup. Shake gin and lemon juice with ice, strain, and top with soda. Garnish: ginger pieces.
- Herbal Leap-Frog — Add 2 fresh basil leaves, which you lightly tap before adding to the glass to release the aromas. Particularly suits floral gins.
Frequently Asked Questions
Can I replace the gin with vodka?
Yes, but the character changes completely. Vodka has no inherent aroma, the drink becomes more neutral and sharper, dominated by the ginger. If you try it, use a high-quality vodka with little flavour of its own.
Why does my Leap-Frog taste too sweet?
Probably the ginger ale is too sugary. Use a drier variety or reduce the amount to 10 cl and top up with soda water. Alternatively: use 0.5 cl less lemon juice – acidity enhances the sweetness.
Can I replace the lemon juice with lime?
Lime is more intense and bitter, making the drink more tart. If you like it, use 1.5 cl of lime juice instead of 2 cl of lemon. Freshness is even more important here, as lime juice oxidises more quickly.
