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; Ginger beer

Serve in a

Collins glass

Ingredients:
3/4 fl oz	La Fée Parisienne absinthe
3/4 fl oz	Goldwasser cinnamon schnapps liqueur
3/4 fl oz	Monin Almond (Orgeat) Syrup
1/2 fl oz	Lime juice (freshly squeezed)
Top up with	Thomas Henry Ginger Beer
Loading... × 1

Read about cocktail measures and measuring.

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:

Monin Almond (Orgeat) Syrup – Nuts

Review:

Strong in every respect. Big, full-on flavours of aniseed, cinnamon and ginger.

Be the first to comment

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.