De Ghentsche Moale

Ingredients

  • Jenever 1 12 oz.
  • Elixir d'Anvers 0.15 oz.
  • Stout 12 oz.
  • Sugar syrup 0.35 oz.
  • Orange juice 12 oz.
  • Lemon juice 12 oz.
  • Pas de Rouge cheese 12 oz.
  • Sage 0.03 oz.
  • Mustard Tierenteyn 0.15 oz.
  • Lemon zest 1  
  • Ice cubes 11 oz.

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