- 120 ml (4 oz.) white vermouth
- 60 ml (2 oz.) gin
- 30 ml (1 oz.) juice from a jar of olives
- 180 ml (6 oz.) blonde beer
- 4 olives
- 2 slices of lemon
In a shaker, shake up the vermouth, gin and olive juice with ice.
Pour into your glasses.
Fill with beer.
Garnish each glass with two olives and one slice of lemon.
Recipe from Stéphane Morin’s book Panachés. Morin teaches sommellerie on top of being a beer historian.