A beer cocktail, for a change, named for a subtle sourness that will make you want to pucker up. I’ve used the Wild Beer Co’s Ninkasi, but a lightly sour Belgian ale such as Orval would also work. Serves two.
30ml Noilly Prat vermouth
50ml elderflower liqueur (I use Chase)
1 egg white
10ml basic sugar syrup
½ tsp yuzu juice
200ml Ninkasi (or similar)
A pinch of sumac, to finish
Put the first five ingredients in a shaker with two ice cubes, shake for 20 seconds and strain into two flutes. Top with ale (it will fizz up), sprinkle with sumac and serve.
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