One of my personal favorites, the Parisian Mule is a variation of the classic Moscow Mule.
I recently took the time to deconstruct the drink and discover what made it work so well. The orange curacao adds a hint of sweet citrus that plays up the absinthe. Orgeat is an almond syrup and adds that touch of sweetness you would expect from adding a sugar cube to a traditional absinthe service, while also smoothing out the drink and leaving slight nutty notes. Lime wedges give you a bit of tartness. Lastly, good ginger beer completes the drink with ginger notes and carbonation. All the ingredients come together quickly for a savory and satisfying cocktail.
Parisian Mule
1 oz Sirène Absinthe Verte
1 oz Orgeat – we love Wilks and Wilson
1/2 oz Orange Curacao (we use our house-made version)
1/2 Lime, cut into wedges
1/4 oz Fresh Lime Juice, if limes are small
Ginger Beer
Muddle lime wedges in glass. Add absinthe, orgeat, and liqueur (and lime juice, if using). Fill with crushed ice, then top with ginger beer. Garnish with lime wedge if desired.
