Cocktail of the week: Yatay’s Nippon rhubarb bière – recipe

Cocktail of the week: Yatay’s Nippon rhubarb bière – recipe

Imagine a citrussy highball: Japanese whisky with lemon, rhubarb and grapefruit notes, all topped with Belgian wheat beer

Yatay’s Nippon rhubarb bière – a sort of Japanese whisky and citrus 'highball' topped with Belgian beer.

A fruity whisky cocktail with a wheat beer top – what’s not to like?

Nippon rhubarb bière

Serves 1

40ml good Japanese whisky – we use Chita Suntory
15ml fresh lemon juice
15ml rhubarb syrup
– we use Funkin
Belgian wheat beer, to top – we use Hoegaarden
Grapefruit zest oil, to finish (optional)

Fill a shaker with ice, add the whisky, lemon juice and syrup, and shake hard for five seconds. Strain into a tumbler filled with fresh ice, top with a splash of beer and a little squirt of grapefruit oil, if using, and serve.

  • Akeel Ross-Whyte, bar manager, Yatay, London W1