Mule's Hind Leg
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Coupe glass
- Ice: Ice
- Garnish: Apricot slice
- ABV: 18%
Ingredients
- Rutte Dry Gin — ⅔ oz (20 ml)
- Avallen Calvados — ⅔ oz (20 ml)
- Bénédictine D.O.M — ⅔ oz (20 ml)
- De Kuyper Apricot Brandy liqueur — ½ oz (15 ml)
- Maple syrup — ¼ oz (5 ml)
- Chilled water (omit if using wet ice) — ⅓ oz (10 ml)
How to make it
- STIR (or SHAKE) all ingredients with ice.
- Strain into chilled glass.
- Garnish with an apricot slice.
A cocktail with gin and calvados.
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