1.25 oz / 40 ml Belvedere Pure
0.75 oz / 20 ml Lemon Sherbet*
0.25 oz / 10 ml Passionfruit Syrup
Top Rye Beer
Build first three ingredients in glass over cubed ice and stir to combine. Top with beer and gently stir again to mix. Garnish with lemon slices.
*For lemon sherbet – combine 50 g lemon peel with 500 g caster sugar, muddle peel into the sugar and leave to infuse for two hours. Add 250 ml lemon juice and combine thoroughly, ensuring the sugar is dissolved. Strain and store.