Mallorca Mule
Zubereitung
Füllen Sie einen Kupferbecher mit zerstoßenem Eis. Cabraboc Hierbas und Limettensaft hinzufügen. Das Glas mit Ingwerbier auffüllen und einmal vorsichtig mit einem Löffel umrühren.
Mit frischen Ingwerstreifen und einer Limettenspalte garnieren.
Zutaten
6 cl Cabraboc-Kräuter
1,5 cl Limettensaft
9 cl Ingwerbier
Zerstoßenes Eis
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