Beer is a massively unrecognised aperitif that can easily compete with the greats of the cocktail world — such as the Tom Collins. This recipe highlights the citrus, hoppy spices in the gin, fusing them with the acidity of a good sour beer. The trick here is go sparingly with the beer, treating it like a fruit juice rather than a soda.
Make Tristan Stephenson’s Lactom Collins
This recipe highlights the citrus, hoppy spices in the gin, fusing them with the acidity of a good sour beer
Preparation time 5 minutes
Cooking time 5 minutes
- 30ml Tarquin’s Hopster Gin
- 30ml fresh grapefruit juice
- 10ml sugar syrup
- 10ml egg white
- Top up with a sour beer, such as Thornbridge Tart
- Shake the first 4 ingredients with cubed ice.
- Strain the liquid out of the shaker, discard the ice, then shake again to foam the drink up.
- Pour the liquid into a chilled highball glass, top up with the beer and garnish with a strip of grapefruit zest.