Hopfen und Malz

Der Hopfen und Malz mit Thomas Henry Ginger Ale
  • Mixologist
1 cocktail
  • 50 ml Wild Turkey 101 or Brugal Añejo
  • 30 ml fresh lemon juice
  • 20 ml homemade beer syrup
  • mint leaves
  • Thomas Henry Ginger Ale

Glass: longdrink | Garnish: beer froth

Shake all ingredients, except for the ginger ale, on ice and double strain into the glass filled with fresh ice cubes. Top up with Thomas Henry Ginger Ale and two finger widths of freshly tapped beerfroth.
Beer syrup:
mix 300 ml beer (Lager) and 700 ml malt beer. Reduce with 2 kg sugar and a rosemary twig at 100°C for about 15 minutes. (by Roberto Di Pasquali, Kantine Kohlmann, Berlin, Germany)