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.
White Bull
Christiaan Rollich, AOC | Los Angeles
Ingredients
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
Directions
- Add all ingredients to a cocktail shaker.
- Add ice and shake until chilled.
- Strain over ice into a Collins glass.
- 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.