With rye whiskey, Belgian beer and a beef-jerky garnish, this cocktail by Francesco Lafranconi combines savory and sweet flavors, the effervescence of beer and the texture of egg white.
- Mesquite salt or your favorite barbecue dry rub spice mixture
- 1 1/2 ounces Bulleit rye whiskey
- 3/4 ounce lemon juice, freshly squeezed
- 3/4 ounce maple syrup
- 1 ounce egg white
- 5 ounces Scaldis Pêche Mel beer
- 5 drops barbecue bitters
- Garnish: beef jerky
Coat the rim of a pint or double Old Fashioned glass with mesquite salt or dry rub.
Fill halfway with ice and set aside.
Add the rye, lemon juice, maple syrup and egg white to a shaker and fill with ice.
Shake vigorously and strain into the prepared glass.
Top with the beer and bitters, and garnish with a piece of beef jerky.