Ritthenhouse Rye Whiskey with homemade vanilla and raspberry shrub hidden under a Tsingtao beer and bitters foam. Smells like a delicious Tsingtao, but don’t trust your senses.
25 Rittenhouse Rye Whiskey
10 Lemon Juice
30 Vanila & Raspberry Shrub
1 dash of Angostura Bitters
1 dash of Bitter Truth Chocolate Bitters
Shake everything and fine strain into a chilled martini glass and layer the beer foam.
Vanilla and Raspberry Shrub:
Empty the inside of 2 vanilla pods into a blender, add 350g of fresh raspberries and 500ml of simple syrup (2 to 1 ratio), blend until smooth and strain through muslin cloth, add 1/3 of volume of red wine vinegar, decant into sterilised bottle or sealable jar and let sit for a minimum of 2 weeks.
In a cream whipping canister, pour 1 Tsingtao Beer, add 5 dashes of Chocolate bitters, 5 dashes of Orange Bitters and 1/8th of a teaspoon of Xanthan Gum, give that a shake and charge with one capsule of CO2 and one capsule of NO2.