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) |
Read about cocktail measures and measuring.

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.
Harry Craddock, 1930
1/5 Gin.
1/5 Bénédictine.
1/5 Applejack.
1/5 Maple syrup.
1/5 Apricot Brandy.
Shake well and strain into cocktail glass
Alcohol content:
- 1.7 standard drinks
- 25.75% alc./vol. (51.5° proof)
- 23.2 grams of pure alcohol
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.
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