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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9on3999lC_oKB5ggxbqpyi8IfldVMCOY-Yd9ByTe51iE-RL0uFeTPFk25cuVRPaKQalWdsyKDzQofW-p1cxy1y2_cIqmKQzaFYqCE-xWq4Lq8rrtcgx7FjCzyK37rTGFsOXWsfsJW0r0/s320/burro570.jpg)
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