Serve in
Collins glassGarnish:
Lime wedge
How to make:
SHAKE first 3 ingredients with ice and strain into ice-filled glass. TOP with ginger beer and lightly stir.
| La Fee Parisienne absinthe | |
| Freshly squeezed lime juice | |
| Giffard Sugar Cane Syrup | |
| Top up with | Three Cents Ginger Beer |
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.
About:
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.
