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Recipes
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Dish Type
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Drinks
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Cocktails
De Ghentsche Moale
Ingredients
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Jenever
1 1⁄2
oz.
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Elixir d'Anvers
0.15
oz.
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Stout
1⁄2
oz.
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Sugar syrup
0.35
oz.
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Orange juice
1⁄2
oz.
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Lemon juice
1⁄2
oz.
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Pas de Rouge cheese
1⁄2
oz.
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Sage
0.03
oz.
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Mustard Tierenteyn
0.15
oz.
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Lemon zest
1
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Ice cubes
11
oz.
Directions
- Fill a clay pot with ice cubes
- Pour 0.5 oz of lemon juice, 0.5 oz of orange juice, 0.35 oz of sugar syrup and 1.5 oz of jenever into a shaker
- Add 1 bar spoon of tierenteyn mustard and 0.15 oz of elixir d'Anvers
- Fill the shaker with ice cubes and shake
- Strain into the chilled clay pot
- Add 0.5 oz of stout and stir gently
- Garnish with lemon zest, a sage leaf and pieces of pas de rouge cheese