White Bull

Christiaan Rollich, AOC | Los Angeles, CA

white bull cocktail photo daniel krieger

At first attempting to riff on a Blood and Sand, Christiaan Rollich of AOC in Los Angeles created the White Bull almost by accident. Getting lost somewhere between adding and subtracting different ingredients, a new drink was born: gin instead of scotch, sage beer syrup instead of cherry liqueur, and the addition of Cocchi Americano, lemon, angostura and Hefeweizen. Served in a Collins glass with a sage leaf garnish, Rollich credits the name to removing the ‘blood’ part of a Blood and Sand and replacing it with a white beer for what drinks like a winter shandy.


Serving: 1

  • 1 ounce gin (preferably Death's Door)
  • 1 ounce Cocchi Americano
  • 3/4 ounce hefeweizen beer
  • 3/4 ounce sage beer syrup (see Editor's Note)
  • 1 ounce lemon juice
  • 2 dashes Angostura bitters

Garnish: sage leaves

  1. Add all ingredients to a cocktail shaker.
  2. Add ice and shake until chilled.
  3. Strain over ice into a Collins glass.
  4. Garnish with sage leaves.
Editor's Note

To make the Sage Beer Syrup, add one 12-ounce bottle of hefeweizen, 1 1/2 cups sugar and 12 fresh sage leaves to a saucepan. Bring to a boil and stir to dissolve sugar. Turn heat off, cool and store in an airtight container in the refrigerator.

Related Punch A-Z


(n.) A close relative to neutral grain spirit, vodka is made by distilling almost anything—potatoes, grains, fruits, sugar—to above 190 proof, filtering the distillate and then bottling at more than 80 proof. Flavored vodkas are usually made by adding extracts. Though by legal definition vodka must be odorless and colorless, champions of the spirit insist [...] More A-Z →