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Cocktail Ingredients De Ghentsche Moale

How to Make De Ghentsche Moale

  • Fill a clay pot with ice cubes
  • Pour 0.5 oz of lemon juice, 0.5 oz of orange juice, 0.35 oz of sugar syrup and 1.5 oz of jenever into a shaker
  • Add 1 bar spoon of tierenteyn mustard and 0.15 oz of elixir d'Anvers
  • Fill the shaker with ice cubes and shake
  • Strain into the chilled clay pot
  • Add 0.5 oz of stout and stir gently
  • Garnish with lemon zest, a sage leaf and pieces of pas de rouge cheese


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