Lewis & Clark

Adapted by StarChefs.com
April 2013
Yield: 1 cocktail

INGREDIENTS:

1 ounce apple-pear purée (1:1)
2 ounces ounces Zubrowka Bison Grass vodka
½ ounce lemon juice
½ ounce honey syrup (3:1 water to honey)
Ommegang Abbey ale

METHOD:

In a shaking tin, combine apple-pear purée, vodka, lemon, and honey. Add ice and shake with medium intensity. Strain over fresh ice into a highball glass. (Do not fine strain, the puree has a great texture that’s lost with fine straining.) There should be about 1½ to 2 inches remaining space in the glass. Pour the Abbey Ale into a rocks glass first and then float it on top of the drink. Serve with a straw.