Another creation by George at Bar Gros, inspired by the unexpected discovery of a locally-made English Barley Wine from the Rondadora brewery in the Spanish Pyrenees and what a discovery it was.
English Barley Wines are brawny, malt-forward beers of super-high strength, often of 10% ABV and above. They show undertones of toffee, counterbalanced by a sturdy hop bitterness. They are cultured sippers, although the local barley wine where I grew up in rural Kent was frowned upon, considered tramp juice rather than anything more cosmopolitan. I loved it.
- 50 ml dark rum (George recommends Angostura 1919)
- 50 ml pasteurised egg white
- 25 ml sugar syrup
- 1 bottle of English Barley Wine
Make sure the Barley Wine is very cold before starting. Shake the egg, sugar syrup and rum in ice until the outside of the shaker is cold. Pour into a brandy goblet over one cube of ice. Top up with the Barley Wine. Grate on some Tonka bean if you have it.