Mule's Hind Leg
Ingredients
- 2⁄3 oz Tanqueray London Dry Gin
- 2⁄3 oz Calvados / apple brandy / straight applejack
- 2⁄3 oz Bénédictine D.O.M. liqueur
- 1⁄2 oz Luxardo Apricot Albicocca Liqueur
- 1⁄6 oz Maple syrup
- 1⁄3 oz Chilled water omit if using wet ice
Method
Glassware:
Serve in a Coupe glass
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of apricot wedge or dried apricot half.
Method:
- STIR (or shake) all ingredients with ice.
- STRAIN into chilled glass.
Garnish:
- Garnish with apricot wedge or dried apricot half on rim.
Nutrition:
One serving of Mule's Hind Leg contains 210 calories
History:
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
Review:
Gin and apple brandy enriched with apricot and Bénédictine liqueurs along with maple syrup.
