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

1. Step 1 In a large bodega glass add in order the basil, lime, celery stalks, white sugar & lemon juice.
2. Step 2 Crush and add ice.
3. Step 3 Add the liqueurs and ginger beer.
4. Step 4 Garnish

Download the recipe card