Cathedral Cocktail

Cathedral Cocktail

I have already referred to the sensitive subject of “beer in Germany” in different contexts. Especially while the current wave of craft beer and microbreweries also grows larger and larger in Germany many people are discussing about the sense and nonsense of the “Reinheitsgebot” (German purity law – Personally, I advocate a reformation of the Reinheitsgebot). When it comes to beer, Germany is a highly conservative country and if people start to talk about mixing beer as an ingredient in cocktails, at least half of the audience will most likely already have left the hall.

So be it, I try to take that step nonetheless. While I was still able to recourse to the traditional cultural context of Mexico when introducing the Michelada, today we’re dealing with an entirely progressive and innovative cocktail I have chosen not entirely coincidentally. Today’s cocktail has really struck me with it’s astonishing and awesome flavors, so I knew this would be the beer-cocktail to start with. It is the Cathedral Cocktail by Matt Seiter from the Sanctuaria Bar in St. Louis, Missouri, USA. I came upon that drink while browsing through the book “Cocktailian – Bier & Craft Beer”, which is the third volume of the Cocktailian books published by Tre Torri. The book is highly recommended and I can only entrust this work of reference to anyone who wants to deal with the matter in depth.

According to “Cocktailian – Bier & Craft Beer”, the cocktail was created while a journalist who intended to write a review about the Sanctuaria Bar asked for an unusual and innovative creation. So Mr. Seiter served the Cathedral Cocktail. The beer component in the drink is the traditional Witbier. (I have already written a short article about a well-known brand of Witbier here). There are also orange and lemon juice, agave nectar, fresh coriander, Old Tom Gin and the white of one organic egg. The result offers a truly amazing taste: Like a cloud of sweet and fruity, herbal notes. Creamy, foamy, with orange and citrus tones and fresh herbs in the background from which the coriander and the juniper of the gin are standing out. You really should try this one!


3 cl Old Tom gin (Tanqueray as Old Tom)
1.5 cl Orange Juice
1.5 cl lemon juice
1.5 cl agave nectar
1 egg white
5 twigs of coriander (cilantro)
about 6 cl of Witbier

Preparation: First, give all the ingredients except the beer a “dry shake” without ice in your shaker. Then add ice and shake again vigorously (do this quiet a little longer since you’re using egg white). Finish by double straining the mixture through a fine sieve into your pre-cooled glass and top the drink with the Witbier.

Glass: Coupette

Garnish: Wheel of an orange and a fresh twig of coriander

Buying sources: Maybe you won’t find Old Tom Gin in every supermarket, so you may have to visit specialized liqueur stores or order it via the internet (should it be necessary you can substitute it with regular gin). Witbier can be obtained in well-sorted supermarkets with modern Craft Beer departments (in Belgium and the Netherlands you will most likely find it in just about any supermarket), in specialized beer shops or, of course, online. I like to buy my fresh coriander in Turkish supermarkets, where you’ll usually get more for your money. Agave syrup can easily be found in health food stores.

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