|1 fl oz||La Fee Parisienne absinthe|
|1/2 fl oz||Lime juice (freshly squeezed)|
|1/4 fl oz||Giffard Sugar Cane Syrup|
|Top up with||Thomas Henry Ginger Beer|
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
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.