Garnish:
Lime wedge
How to make:
SHAKE first 3 ingredients with ice and strain into ice-filled glass. TOP with ginger beer and lightly stir.
| 1 fl oz | La Fee Parisienne absinthe |
| 1⁄2 fl oz | Freshly squeezed lime juice |
| 1⁄4 fl oz | Giffard Sugar Cane Syrup |
| Top up with | Thomas Henry Ginger Beer |
Our comment:
Long and refreshing whilst also packing a full shot of absinthe - perhaps the best spirit to hold its own when drowned with fiery ginger beer, a combo used to good effect in this mule with lime juice.
History:
Created in 1990s by Giovanni Burdi, London, England.
A detailed history of the Moscow Mule cocktail, of which this drink is a variant, can be found on our page.
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