Ingredients
1 teaspoon Barley Malt Syrup
1/2 cups Water
1 cup Sugar
1/4 cups Barley Syrup
2 ounces, fluid Bourbon (Bulleitt)
1 cup Milk
Method
Sources
📖
Recipe1M+
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Recipe1M+
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Malt syrup for bagel water, pretzel dip, bread sweetener
Frosted julep cup — traditional mint julep presentation
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Real pomegranate grenadine — Shirley Temple, tequila sunrise, Jack Rose
Hibiscus flower syrup — cocktails, lemonade, sodas, pancakes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Malt syrup for bagel water, pretzel dip, bread sweetener
Frosted julep cup — traditional mint julep presentation
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Real pomegranate grenadine — Shirley Temple, tequila sunrise, Jack Rose
Hibiscus flower syrup — cocktails, lemonade, sodas, pancakes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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for the barley malt syrup: warm water and add sugar. stir until it is completely dissolved. add barley syrup. stir until completely incorporated. cool before using. for the cocktail: in a cocktail shaker, combine bourbon, milk and barley malt syrup with ice. shake until frothy. strain into a collins glass prepped with 2-3 frozen cream or milk ice cubes.