Christiaan Rollich is the man behind the bar programs at Suzanne Goin and Caroline Styne’s restaurants A.O.C., Lucques, and Tavern. And this week, the cocktail wiz tells us how to make his popular beer cocktail, The Pinkerton.
Makes 1 cocktail
Bols Genever with black strap molasses, apple, lime, angostora and old rasputin stout
Genever 1 1/2 oz
Molasses 1/2 oz
apple 3/4 oz
lime 3/4 oz
angostora 3 dashes
stout 1 oz
Dry shake, add ice shake again, strain into martini glass.
The stout is used as a protein (instead of eggwhites) to create a nice layer of foam.