Sly's honey mule

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olive magazine

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Recipe by olive magazine

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1. Put the first 5 ingredients into a 1½litre jug and stir. Fill 10 tall glasses with ice, then divide the liquid between each glass until each one is ¾ full. Top up with ginger beer and serve stirred, with a cinnamon stick.

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• Nettynetty

  08 May 2009

  Nettynetty commented on this recipe

  This tasted delicious. However, I did struggle to find the types of Rum named and had to make do with a spiced rum and normal white rum. Also, as a novice cocktail maker I would have found a proper measurement more helpful - a bottle and a half is a bit confusing as Rum comes in many bottle sizes! Would definitely make again though!

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• Aaron Goodall

  30 September 2009

  Aaron Goodall rated and commented on this recipe

  

  I didn't follow the recipe to the letter as i couldn't afford the over-proof rum being a student and all. Made it with supermarket brand rum and didn't have any elderflower cordial in but it was one amazing tasting cocktail non the less will definitely be getting some elderflower in and try it again!

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Ingredients

• 1½ bottles dark rum (preferably Myers)
• ½ bottle of oven-proof rum (preferably Wray and Nephew)
• 15 limes , juiced
• 330g Mexican honey
• 300ml elderflower cordial , undiluted
• plenty of ice , crushed
• 2l ginger beer
• 10 cinnamon sticks

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Serves 10

Preparation and cooking times

Ingredients

• 1½ bottles dark rum (preferably Myers)
• ½ bottle of oven-proof rum (preferably Wray and Nephew)
• 15 limes , juiced
• 330g Mexican honey
• 300ml elderflower cordial , undiluted
• plenty of ice , crushed
• 2l ginger beer
• 10 cinnamon sticks

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