2 oz / 50 ml 'Butter Washed' Belvedere Pure*
1 oz / 20 ml Lemon Juice
0.5 oz / 15 ml Sugar Syrup (1:1)
Top Rye Beer
Build first three ingredients in tankard over block ice, top with rye beer and stir to combine. Garnish with burnt rye.
*For the Butter washed Belvedere Pure – Sous Vide 20 g unsalted butter per 200 g Belvedere for 90 mins at 56 degrees Celsius.