Dead Man's Mule

1 oz Absinthe
1 oz Orgeat
1⁄2 oz Allspice Dram, St. Elizabeth
1⁄2 oz Lime juice
2 oz Ginger beer, Fever Tree
Instructions

Build over crushed ice (preferably in a copper mug), stirring or swizzling, and top with more crushed ice and ginger beer.

Cocktail summary
Created by
Met Bar, London, via Drink, Boston, MA.
Year
2010
Is an
altered recipe
Reference

https://cocktailvirgin.blogspot.com/2011/02/dead-mans-mule.html

Curator
5 stars
Average
4.5 stars
(22 ratings)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
From other users
  • St. George Absinthe; reduced orgeat to 1/3 oz — ★★★★
  • Truly shocked at how well this works and how interesting this drink is
  • Absinthe- sweet, herbal
  • Made it with Herbsaint, almond syrup, homemade allspice dram, and Q Ginger. Wonderfully balanced. 5/5
Similar cocktails
No similar cocktails found.
Comments
jensck commented on 11/26/2016:

Amazing combination. Too sweet for my taste as written though. I got back the orgeat to half an ounce and that was just right.

Easily one of the best and most interesting cocktails I have ever made at home. You can really taste every single ingredient. Bravo.

yarm commented on 12/31/2019:

Here's the Drink recipe as I published it in 2011 (the Death to Sour Mix link is dead along with the rest of Raul's blog). Slightly different but the lime juice volumes saves the muddling of lime wedges (but doesn't proffer the elegant lime oils). My post also provides the back story:

https://cocktailvirgin.blogspot.com/2011/02/dead-mans-mule.html

A perfect summer libation. Defies categorization, but I’m moved put it in the mojito-caipirinha category - just a great summer sour.

Curated to change this to an "altered recipe," as the original used Goldschläger instead of allspice dram, as noted in @yarm's link above.