Name: Dead Man's Mule
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 22.5 ml Absinthe verte (green); 22.5 ml Goldwasser cinnamon schnapps; 22.5 ml Orgeat (almond) syrup (2:1); 15 ml Lime juice (freshly squeezed); Ginger beer

Serve in a

Collins glass

Garnish:

Lime wedge

How to make:

SHAKE first four ingredients with ice and strain into ice-filled glass. TOP with ginger beer.

3/4 fl oz	La Fée Parisienne absinthe
3/4 fl oz	Goldwasser cinnamon schnapps liqueur
3/4 fl oz	Giffard Orgeat Syrup
1/2 fl oz	Lime juice (freshly squeezed)
Top up with	Thomas Henry Ginger Beer
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Read about cocktail measures and measuring.

Buy direct from

La Fée Parisienne absinthe, 70cl

£ 51.50 £ 1.66 per cocktail, makes 31 Giffard Orgeat Syrup, 100cl

£ 9.25 £ 0.21 per cocktail, makes 44

£ -.--

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.

Hazardous ingredients

Giffard Orgeat Syrup is potentially hazardous to those with allergy or intolerance.

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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.

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.