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Mule's Hind Leg

After dinner/digestif · Classic/vintage · Nightcap/sipping

3.9 26 ratings

Favorite

Ingredients

2/3 oz Gin
2/3 oz Calvados apple brandy
2/3 oz Bénédictine D.O.M.
1/2 oz Apricot liqueur
1/6 oz Maple syrup
1/3 oz Chilled water

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of apricot wedge or dried apricot half.

Method

  1. 3 STIR (or shake) all ingredients with ice.
  2. 4 STRAIN into chilled glass.

Garnish

  1. 5 Garnish with apricot wedge or dried apricot half on rim.

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Flavour profile

23.5% alc./vol. · 1.6 standard drinks · 210 calories

History

Gin and apple brandy enhanced with apricot and Bénédictine liqueurs plus maple syrup.

This adaptation takes its inspiration from a recipe appearing in Harry Craddock's 1930 work, The Savoy Cocktail Book. "THE MULE'S HIND LEG COCKTAIL. 1/5 Gin. 1/5 Bénédictine. 1/5 Applejack. 1/5 Maple syrup. 1/5 Apricot Brandy. Shake well and strain into cocktail glass"