Beermüth

Byrrh Grand Quinquina, Coffee syrup and Lemon juice form the base of Beermüth. The drink is shaken and served in a collins glass over ice.

Beermüth in a Collins glass, over fresh ice cubes, garnished with a small pinch of cocoa nibs, against a black background.

Active preparation: 5 minutes

Ingredients

  • 45 ml Byrrh Grand Quinquina
  • 15 ml Coffee and cocoa-nib syrup
  • 7.5 ml Lemon juice
  • 90 ml India pale ale, chilled
  • 1 pinch Cocoa nibs

Prepare ahead

Each component makes the stated batch. Measure the finished component into each drink.

Coffee and cocoa-nib syrup

Active preparation: 5 minutes; total time: 40 minutes. Batch shown; final yield is not specified; measure 15 ml for one drink.

  • 100 ml / 3.38 oz Fresh hot brewed coffee
  • 50 ml / 1.69 oz Granulated white sugar
  • 5 g Cocoa nibs
  1. Stir the sugar into the hot coffee until dissolved.
  2. Add cocoa nibs and steep for 15 minutes. Fine-strain, cool and refrigerate in a clean bottle.

The source gives two parts coffee to one part sugar and a 15-minute nib steep. Parts are interpreted as volume and 5 g nibs is an explicit editorial quantity.

Instructions

  1. Measure the mixing ingredients into a shaker. Keep garnishes, any glass rinse, sparkling toppings and side serves separate.
  2. Add ice and shake firmly for 10–15 seconds until the shaker feels cold.
  3. Strain into the collins glass over fresh cubed ice.
  4. Add the measured India pale ale, chilled gently after mixing and give one gentle stir.
  5. Finish with a small pinch of cocoa nibs.