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Cocktail Ingredients in the De Ghentsche Moale

How to Make the De Ghentsche Moale

  • Fill a clay pot with ice cubes
  • Pour 15 ml of lemon juice, 15 ml of orange juice, 10 ml of sugar syrup and 45 ml of jenever into a shaker
  • Add 1 bar spoon of tierenteyn mustard and 5 ml of elixir d'Anvers
  • Fill the shaker with ice cubes and shake
  • Strain into the chilled clay pot
  • Add 15 ml of stout and stir gently
  • Garnish with lemon zest, a sage leaf and pieces of pas de rouge cheese
How to Make the De Ghentsche Moale

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