3/4 oz Lime Juice
3/4 oz Pineapple Juice
1/2 oz Simple Syrup
1/4 oz Absinthe Verte (La Muse Verte)
Shake with ice and strain into a copper mug (or Collins glass) filled with ice. Top with 1 oz ginger beer (AJ Stephans) and garnish with a candied ginger slice (omitted) toothpicked to a lime wheel.
Two Saturdays ago, I opened up Kate Simon's Absinthe Cocktails and was drawn to the El Burro. I thought that this absinthe-laced Mule would make good use of the copper Moscow Mule mugs I bought from the Cocktail Kingdom booth at Tales of the Cocktail this past summer but had never been used. The drink was created by Jim Meehan, and I was quite surprised that the recipe did not appear in his PDT Cocktail Book.