De Ghentsche Moale

Cocktail recipe 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