|1 fl oz||La Fee Parisienne absinthe|
|1⁄2 fl oz||Freshly squeezed lime juice|
|1⁄4 fl oz||Giffard Sugar Cane Syrup|
|Top up with||Three Cents Ginger Beer|
Long and refreshing whilst also packing a full shot of absinthe - perhaps the best spirit to hold its own when drowned with fiery ginger beer, a combo used to good effect in this mule with lime juice.
Created in 1990s by Giovanni Burdi, London, England.
A detailed history of the Moscow Mule cocktail, of which this drink is a variant, can be found on our page.
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