Not so colorful it is, the Mule’s Hind Leg, but its combination of ingredients is so delicate you definitely want to try this cocktail anyway.
The base is a mix of gin and apple brandy. We used applejack, but a nice Calvados would also work brilliantly. To bring some bitterness and sweetness at the same time both Benedictine liqueur and apricot brandy is added. Finally maple syrup is used rather than simple syrup. This is actually quite nice as maple syrup doesn’t only contributes with sugar, but also with a deep earthy flavor that complements the apple and apricot in this cocktail in a really nice way.
1 oz gin
1 oz apple brandy
1/3 oz Benedictine liqueur
1/3 oz apricot brandy
1/3 oz maple syrup
Stir all ingredients with fresh ice, strain and pour
If you google the recipe for this cocktail you will find there are some variations, particularly when it comes to the ratios between the used spirits. Some recipes call for more Benedictine, other use less maple syrup but maybe more apricot brandy instead. The recipe featured above is from Robyn M. Feller’s book The Complete Bartender published 1990, hence giving this post kind of a retro-feel.