El Sinko Recipe

Chill tools

Place a medium mixing bowl and beaters in the refrigerator for 10–15 minutes before whipping to help the cream whip faster and hold peaks.

Pour the heavy cream into the chilled bowl. Add the sweetened condensed milk, vanilla extract and powdered sugar.

Using an electric hand mixer or stand mixer on medium-high speed, whip the mixture until soft to medium peaks form — the texture should be fluffy but still pipeable, about 2–3 minutes. Taste and adjust sweetness with another 1 tsp powdered sugar or condensed milk if desired. Keep refrigerated until ready to assemble.

In a chilled pitcher or large measuring cup, combine the raspberry puree, fresh lemon juice and simple syrup. Stir to combine.

Slowly pour in the chilled beer, stirring gently once or twice to distribute the puree without deflating the carbonation. Taste and adjust sweetness with more simple syrup if needed. Keep chilled.

If using, rim the serving glass by wetting the rim with a lemon wedge then dipping into freeze-dried raspberry powder.

Fill a tall glass with crushed ice, about 2 cups (or to the desired level).

Pour 10–12 oz of the Reetbeer Sporoved Drink Tar over the ice, leaving room for the whipped topping.

Using a spoon or piping bag fitted with a wide tip, dollop or pipe a generous 1/4 to 1/3 cup of the Whipped Drinko Cream over the top of the drink, creating a thick, cloud-like cap.

Garnish with a fresh mint sprig and a light dusting of extra raspberry powder if desired. Serve immediately with a straw and small spoon to scoop the cream.