September 30, 2012

Weissen Sour

A couple of amazing high ball/Collins glasses was kindly gifted to me, and I figured at least one of them needed to be broken in. As it is Sunday and only just noon, I went for a brunch type serving.

The Weissen Sour - basically a bourbon sour with wheat beer - was developed by Kevin Diedrich.

At the moment high balls and beer cocktails seems to be everywhere - I look forward to visit the latest Jörg Meyer bar in Hamburg - The Boilerman Bar - dedicated to high balls.

Only fly in the ointment is the fact that smoking is allowed - but a short visit is called for.
  • 6 cl bourbon
  • 2 cl lemon juice
  • 0.75 cl simple syrup
  • barspoon orange marmalade
  • Dash of Orange Bitters
  • Wheat beer
Add the first five ingredients to an ice filled shaker and shake until marmalade is dissolved. Strain into ice filled high ball glass and fill with a good wheat beer.

I used the amazing weizenbock Weihenstephaner Vitus. Other wheat beers like the Dutch Hoegaarden would be good too.

As for the bar snack I took my inspiration from this recipe.

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