Mule's Hind Leg

Difford's Guide
User Rating (10 ratings)

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 Rutte Dry Gin
2/3 fl oz Avallen Calvados
2/3 fl oz Bénédictine D.O.M.
1/2 fl oz Giffard Abricot du Roussillon liqueur
1/6 fl oz Maple syrup
1/3 fl oz Chilled water (omit if using wet ice)
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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

Nutrition:

One serving of Mule's Hind Leg contains 210 calories.

Alcohol content:

  • 1.6 standard drinks
  • 25.4% alc./vol. (50.8° proof)
  • 22.9 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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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* 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.
Buy direct from
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