Another specialty to confirm that it isn’t necessary to put much alcohol in a beertail. A pungent, complex and fresh beertail with citrus that kicks you right back to Japan.


Garnish: Grapefruit skin peel + Thyme

Glass: Highball glass


Chill your highball with ice. Pour and build all ingredients in the glass. Garnish with grapefruit skin peel and a sprig of thyme.

Sage syrup:

  • 2 tablespoons of dried sage
  • 200ml Water
  • 200gr Crystal sugar

Put the water in the pan, let boil and add the dried sage. Keep it hot for 15 minutes, add the sugar, let dissolve and cool down.