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
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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