Burro
The Burro is a wickedly-delicious tequila mule, invented by Jim Meehan of PDT (although strangely, it doesn’t appear in his book). Tequila and pineapple juice are tasty partners for lime and ginger, but the real star of the show is the absinthe. Mules often have a tendency to be dominated by their ginger beer component, but the Burro’s smaller measure of ginger beer, paired with a little splash of absinthe, makes a little more space for the drink’s other flavors to come out and play.
It’s not part of the original spec, but we like to make this one with pineapple syrup in place of the simple, for a bit more of that tropical kick.
Ingredients
- 1½ parts Aged tequila
- ¼ part Absinthe or Anise liqueur
- ¾ part Lime juice
- ¾ part Pineapple juice
- ½ part Simple syrup or Pineapple syrup
- 1 part Ginger beer
Instructions
Shake everything (except the ginger beer) with ice. Strain into an ice-filled glass or copper mug and top with the ginger beer. Garnish with a slice of lime and a piece of candied ginger.
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Read more
- El Burro recipe at Cocktail Virgin
ThroughTheMixingGlass, iTunes App Store 
