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De Ghentsche Moale

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Ingredients

  • Jenever 1 1⁄2 oz.
  • Elixir d'Anvers 0.15 oz.
  • Stout 1⁄2 oz.
  • Sugar syrup 0.35 oz.
  • Orange juice 1⁄2 oz.
  • Lemon juice 1⁄2 oz.
  • Pas de Rouge cheese 1⁄2 oz.
  • Sage 0.03 oz.
  • Mustard Tierenteyn 0.15 oz.
  • Lemon zest 1  
  • Ice cubes 11 oz.

Tags

strong brown shaken citrus botanical

Directions

  1. Fill a clay pot with ice cubes
  2. 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
  3. Add 1 bar spoon of tierenteyn mustard and 0.15 oz of elixir d'Anvers
  4. Fill the shaker with ice cubes and shake
  5. Strain into the chilled clay pot
  6. Add 0.5 oz of stout and stir gently
  7. Garnish with lemon zest, a sage leaf and pieces of pas de rouge cheese