1.5 oz / 40 ml Oat Infused Belvedere Pure*
0.75 oz / 20 ml Plum Syrup
Top Rye Beer
Build all ingredients in tankard over cubed ice and gently stir to combine. Garnish with redcurrants.
*For oat-infused Belvedere Pure - infuse 50 g of oats in 700 ml of Belvedere Pure. Strain and store in the fridge.
*For plum syrup - In a pan, combine 500 g of chopped plums, 400 g of caster sugar and 50 ml of water. Slow cook over very low heat for one hour. Strain and store.