Dead Man's Mule
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Dead Man's Mule
Serve in a Collins glass
| 3⁄4 oz | La Fée Parisienne absinthe |
| 3⁄4 oz | Goldwasser cinnamon schnapps liqueur |
| 3⁄4 oz | Monin Almond (Orgeat) Syrup |
| 1⁄2 oz | Lime juice (freshly squeezed) |
| Top up with | Thomas Henry Ginger Beer |
Garnish: Lime wedge
How to make:
SHAKE first four ingredients with ice and strain into ice-filled glass. TOP with ginger beer.
Allergens:
Recipe contains the following allergens:
- Orgeat (almond) sugar syrup (2:1) - Nuts
Review:
Strong in every respect. Big, full-on flavours of aniseed, cinnamon and ginger.
History:
Discovered in 2003 at the Met bar, London, England.
A detailed history of the Moscow Mule cocktail, of which this drink is a variant, can be found on our page.
Nutrition:
One serving of Dead Man's Mule contains 227 calories
Alcohol content:
- 1.3 standard drinks
- 21.66% alc./vol. (21.66° proof)
- 17.9 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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