Name: Dead Man's Mule
Total time: 2 min
Cuisine: Cocktail
Ingredients: 22.5 ml Absinthe; 22.5 ml Goldwasser liqueur; 22.5 ml Orgeat syrup; 15 ml Lime juice; Top up with Ginger beer

Dead Man's Mule
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Glass:

Serve in a Collins glass

Ingredients:
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

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a COLLINS GLASS.
Prepare garnish of lime wedge.

How to make:

SHAKE first 4 ingredients with ice.
STRAIN into ice-filled glass.
TOP with ginger beer.

Garnish:

Garnish with lime wheel.

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.

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History:

Discovered in 2003 at the Met bar in London, England.

Nutrition:

One serving of Dead Man's Mule contains 227 calories

Alcohol content:

1.3 standard drinks
21.66% alc./vol. (43.32° 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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Robert Holen

29th October at 17:36

This one's funky in a very good way that works. Will probably make it again.
The color of the cocktail is nowhere near the picture though. I used La Muse Verte Absinthe which is jade green. The finished cocktail was milky white with a very weak green tint.