Here’s a cocktail I came across from Jim Meehan in his PDT Cocktail Book (2011). This is a spin on a Moscow Mule.
El Burro
1.5 oz Reposado Tequila
1 oz Ginger Beer
.75 oz Lime Juice
.75 oz Pineapple Juice
.5 oz Simple Syrup
.25 oz Absinthe
Shake, Strain, Highball. Garnish: Lime Wheel, Candied Ginger.