Mule's Hind Leg
Gin, Bénédictine, apple brandy, apricot and maple syrup. An odd but delicious Savoy recipe.
Shaken · Coupe · Medium · about 3 minutes · about 26% ABV
Ingredients
- 20 ml Gin
- 20 ml Bénédictine
- 20 ml Apple brandy (Calvados)
- 20 ml Apricot brandy liqueur
- 10 ml Maple syrup
- Lemon twist (garnish)
Method
- Chill the glass
- Pour 20 ml gin into the shaker
- Pour 20 ml Bénédictine into the shaker
- Pour 20 ml apple brandy (Calvados) into the shaker
- Pour 20 ml apricot brandy liqueur into the shaker
- Pour 10 ml maple syrup into the shaker
- Add ice
- Shake hard
- Strain
- Garnish
Tip
Shake to blend the maple fully.
About the Mule's Hind Leg
The spirit-forward family. This is a spirit-forward drink, made mostly of spirit and liqueur with no juice to soften it. Drinks like this were the heart of the golden age of cocktails, from the 1860s to Prohibition in 1920, and many were collected in Harry Craddock's Savoy Cocktail Book (1930). Stir them cold and serve them small.
Mule's Hind Leg FAQ
What's in a Mule's Hind Leg?
20 ml gin, 20 ml bénédictine, 20 ml apple brandy (calvados), 20 ml apricot brandy liqueur, 10 ml maple syrup, garnished with lemon twist.
How strong is a Mule's Hind Leg?
About 26% ABV once mixed with ice, which is 2.3 Australian standard drinks per serve. That is close to a straight spirit, so sip it slowly.
Should I shake or stir a Mule's Hind Leg?
Shake it. shaking chills it quickly and adds a little texture.
What glass do you serve a Mule's Hind Leg in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
