Name: Mule's Hind Leg
Prep time: 4 min
Total time: 4 min
Yield: 1
Cuisine: Cocktail
Ingredients: 20 ml Gin; 20 ml Calvados / apple brandy / straight applejack; 20 ml Bénédictine D.O.M. liqueur; 15 ml Apricot (brandy) liqueur; 5 ml Maple syrup; 10 ml Chilled water (omit if using wet ice)

Serve in a

Coupe glass

Garnish:

Apricot slice

How to make:

STIR (or SHAKE) all ingredients with ice and strain into chilled glass.

2/3 fl oz	Hayman's London Dry Gin
2/3 fl oz	Calvados / apple brandy / straight applejack
2/3 fl oz	Bénédictine D.O.M. liqueur
1/2 fl oz	Luxardo Apricot Albicocca Liqueur
1/6 fl oz	Maple syrup
1/3 fl oz	Chilled water (omit if using wet ice)
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Hayman's London Dry Gin, 70cl

£ 9.46 £ 0.27 per cocktail, makes 34.5 Hayman's London Dry Gin, 70cl

£ 26.25 £ 0.76 per cocktail, makes 34.5 Bénédictine D.O.M., 70cl

£ 30.75 £ 0.89 per cocktail, makes 34.5

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* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

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Gentle

Boozy

Sweet

Dry/sour

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Review:

Gin and apple brandy enriched with apricot and Bénédictine liqueurs along with maple syrup.

History:

Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.

THE MULE'S HIND LEG COCKTAIL.
1/5 Gin.
1/5 Bénédictine.
1/5 Applejack.
1/5 Maple syrup.
1/5 Apricot Brandy.
Shake well and strain into cocktail glass
Harry Craddock, 1930

More cocktails by Simon Difford

Alcohol content:

1.7 standard drinks
25.75% alc./vol. (51.5° proof)
23.2 grams of pure alcohol

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Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.