- 10 ml (1/3 oz.) grated ginger
- 90 ml (3 oz.) apple juice
- 30 ml (1 oz) maple syrup
- 180 ml (6 oz.) pale ale beer
- 1 apple
Pour the apple juice, maple syrup, ginger and ice into a shaker.
Shake vigorously until you produce a nice mousse.
Pour into glasses without ice.
Fill to the top with beer.
Garnish each glass with a slice of apple.
Recipe from Stéphane Morin’s book Panachés. Morin teaches sommellerie on top of being a beer historian.