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