1 oz Grand Marnier Centenaire

½ oz 10 Cane Rum

¾ oz Raspberry ginger shrub syrup*

4 oz Goose Island Matilda Belgian Style Ale

Splash of fresh lemon juice

Hop leaf (for garnish)

Add all ingredients into mixing glass. Shake with ice. Strain into a chilled Champagne flute. Garnish with a hop leaf.

*Raspberry Ginger Shrub Syrup

1 cup super fine sugar

1 cup apple cider vinegar

1 pound raspberries

One medium ginger root peeled and sliced

Add all ingredients to a sauce pan. Stir on high heat until sugar dissolves. Let simmer for 10 minutes. Let sit overnight. Stir again. Strain through a cheese cloth. Store in a sterilized glass container.


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