Restaurants›Olive Tree Restaurant Bedford›Efes Recipe

Efes Recipe

Inspired by Olive Tree Restaurant Bedford
Time10m
Serves1

Make Efes Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beer Base

Aromatics & Garnish

Chill & Serve

Method

Chill & Prepare

1

Chill beer and glass

Place the Efes beer bottle in the refrigerator for at least 90 minutes before serving so it reaches about 3–6°C (37–43°F). Place the beer glass in the freezer or fridge for 15–30 minutes so it’s thoroughly chilled but not frosted.

2

If serving multiple bottles in a pitcher or cooler, fill the container with ice (about 1 cup) and let the beers sit on ice briefly to keep them cold during service.

Pouring & Garnish

3

Open and tilt

Carefully open the chilled Efes bottle. Hold the chilled glass at a 45° angle.

4

Pour the beer slowly down the side of the glass, aiming to minimize excessive foam while allowing enough head to form (about 1–1.5 cm). As the glass fills, gradually straighten it to create a fine, steady head.

5

Add garnish (optional)

If desired, gently squeeze a lemon wedge over the beer to release a light spray of citrus and then drop the wedge into the glass or serve it on the rim. For a fresh aromatic twist, slap 4 mint leaves between your palms to release oils and rest them on the beer surface or on the rim.

Serve

6

Serve immediately while cold. Sip slowly to appreciate the malt-sweet and slightly bitter character of Efes. Replace the cap if keeping the bottle in a cooler so it stays cold between pours.

7

Pair with light mezes, grilled fish, or kebabs for a classic Turkish accompaniment.