LE BASKO MULE
Ingredients
- 45 ml IZARRA Green Liqueur - 40%
- 15 ml VEDRENNE Rhubarb Liqueur - 20%
- 4 basil leaves
- 4 lemon wedges
- 4 stalks of celery
- 2 teaspoons of white powdered sugar
- Half a bottle of 330 ml Bask Ginger Beer
- crushed ice
Method
- In a large bodega glass add in order the basil, lime, celery stalks, white sugar & lemon juice.
- Crush and add ice.
- Add all liqueurs and top up with ginger-beer.
- Garnish
Difficulty
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