Name: El Burro
Total time: 4 min
Cuisine: Cocktail
Ingredients: 60 ml Reposado tequila; 15 ml Lime juice; 7.5 ml Sugar syrup (2:1); 3 dash Aromatic bitters; 90 ml Ginger beer

El Burro
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Serve in a Collins glass

Ingredients:
2 oz	Patrón Reposado tequila
¹⁄₂ oz	Lime juice (freshly squeezed)
¹⁄₄ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
3 dash	Angostura Aromatic Bitters
3 oz	Thomas Henry Ginger Beer

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Collins glass.
Prepare garnish of lime slice wheel.
SHAKE first 4 ingredients with ice.
STRAIN into ice-filled glass whilst also pouring ginger beer.
Garnish with lime wheel.

Review:

Ginger spice and tequila soured with lime.

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AKA: Mexican Mule

Variant:

Mexican Mule

History:

Created by Henry Besant and Andres Masso, London, England. The name of this tequila-based version of the Moscow Mule translates from Spanish as 'The Donkey'.

More cocktails by Henry Besant

Nutrition:

One serving of El Burro contains 212 calories

Alcohol content:

1.3 standard drinks
10.35% alc./vol. (10.35° proof)
18 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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Alexandre Lockfeld

6th February 2024 at 01:50

I made this in the tradition copper mug using Fever Tree ginger beer and no extra sugar syrup. It was sweet enough but needed something extra and a splash of Cointreau did the trick for me! Very nice.