Abnormalweiss Recipe

Chill

Place a chilled coupe or Nick & Nora glass in the freezer for 5–10 minutes (or fill with ice water while you prepare the cocktail) to ensure the finished drink stays crisp.

Prep Garnish

Cut a thin orange twist (about 2 inches) and make a 1/4-inch wide cucumber ribbon with a peeler. Set aside on a small plate so both are ready when the drink is strained.

In a cocktail shaker, add gin (2 oz), dry vermouth (1/2 oz), elderflower liqueur (1/2 oz), fresh lemon juice (1/2 oz), and light simple syrup (1/4 oz).

Add 4 large ice cubes to the shaker, secure the lid, and shake vigorously for 12–15 seconds until the shaker is frosty and well-chilled. This chills and slightly dilutes the spirit base for balance.

Strain the shaken mixture through a fine-mesh strainer into the chilled coupe or Nick & Nora glass. Use a Hawthorne or julep strainer plus the fine strainer for the cleanest pour.

Slowly top the strained cocktail with 3 oz of chilled witbier (Belgian white beer). Pour gently down the inside of the glass or over the back of a bar spoon to preserve carbonation and create a layered, effervescent texture.

Add 2 dashes of Angostura bitters over the beer head; the bitters will float slightly and add aromatic spice.

Express the oils from the orange twist over the surface of the drink by holding it skin-side down and giving it a firm twist about 2–3 inches above the glass, then run it around the rim and drop it into the cocktail.

Lay the cucumber ribbon along the inside of the glass so it adheres to the wall and provides a cool, vegetal aroma as you sip.

Serve immediately while the witbier is fizzy. Sip slowly to appreciate the contrast between the botanical gin base, floral elderflower, bright citrus, and the soft, bready beer finish.

If making multiple servings, build the spirit base in a mixing pitcher and gently top each glass with chilled witbier just before serving to preserve carbonation.