Good Food

Beer Cocktail Recipe: The Pinkerton

This week on Good Food, Evan deconstructs The Pinkerton – the creation of Christiaan Rollich, who manages the bar programs of Suzanne Goin and Carolyn Styne’s Lucques, A.O.C. and Tavern.

By Laryl Garcia • Jan 17, 2014 • 1 min read

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.

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.

Laryl Garcia
Senior Director, Good Food

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Good Food

Beer Cocktail Recipe: The Pinkerton

This week on Good Food, Evan deconstructs The Pinkerton – the creation of Christiaan Rollich, who manages the bar programs of Suzanne Goin and Carolyn Styne’s Lucques, A.O.C. and Tavern.

Share

Good Food

Beer Cocktail Recipe: The Pinkerton

This week on Good Food, Evan deconstructs The Pinkerton – the creation of Christiaan Rollich, who manages the bar programs of Suzanne Goin and Carolyn Styne’s Lucques, A.O.C. and Tavern.

Share