Smoky, short and rich, this is a beer cocktail for winter months.
It’s my favourite of the most recent drinks list at Behind This Wall (the narrow way end of Mare Street), and pairs like a long-lost twin with anything East Asian. Especially kimchi and those little white buns that are like steamed clouds.
For those making this cocktail at home, which I do hope is all of you, the aim is to balance the sharp flavours with creaminess. So, yes, Black Cow vodka does make a difference.
The hefeweisse is brewed round the corner by Pressure Drop and, as cocktail creator Alex says, has a great smoky taste. You can find the chilli liqueur online at the Whisky Exchange, but go to the Ancho Reyes website for rather helpful spicy cocktails recipes.
50ml Black Cow vodka
15ml Ancho Reyes chilli liqueur
15ml Fair cafe liqueur
15ml pickle juice
3 drops Bittermens tiki bitters
1 egg white
1 bottle Pressure Drop Wu Gang Chops the Tree
- Add all the ingredients except the egg white and the weissbier to a mixing jug with a large handful of ice cubes and stir gently for about 20 seconds. You want to dilute and chill at the same time.
- Strain into a lowball glass.
- Mix the egg white with the beer and charge in an iSi whipper.
- Top the drink with the resulting foamy stuff and serve.