Mule’s Hind Leg Cocktail

Mule's Hind Leg Cocktail

The Mule’s Hind Leg

1/5 Gin. (1/2 oz North Shore Distiller’s No. 11)
1/5 Benedictine. (scant 1/2 oz Benedictine)
1/5 Applejack. (1/2 oz Clear Creek 2 year Apple Brandy)
1/5 Maple Syrup. (scant 1/2 oz Maple Syrup)
1/5 Apricot Brandy. (1/2 oz Zwack Barack Palinka)

Shake well and strain into cocktail glass.

Another lovely prohibition era libation from the oeuvre of Judge Jr.

The only possible way I could see drinking this was to use apricot eau-de-vie instead of apricot liqueur. Even then, this is pretty much a waste of perfectly good alcohol.

Reduce the Benedictine and the Maple Syrup to a bar spoon or so. Add some bitters.

There might be a drink worth salvaging here.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

2 thoughts on “Mule’s Hind Leg Cocktail

  1. Pingback: Continuing Nomenclature Debate | Underhill-Lounge

  2. We didn’t bother trying the original recipe but we tried it with your suggested modifications and also increased the gin and decreased the apricot (because I ran out). Ended up with a very nice drink:
    1 1/2 oz gin (I used sipsmith)
    1/2 oz calvados
    1/4 oz apricot brandy
    1/2 tsp benedictine
    1 tsp maple syrup

    But that probably doesn’t deserve to be called Mule’s Hind Leg any more. Heading towards a Prince’s Smile. A Mule’s Kick in the Prince’s Teeth?

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