Cocktail of the week: Bia jelly from Speedboat – recipe | The right blender
Jelly beer is a popular Thai alcoholic slushie that is made in a bia wun (oscillating) machine that is filled with ice, salt, water and beer bottles and constantly swinging as it cools the beer - usually Singha or Chang - down to -3C. The pressure inside the bottle keeps the beer from freezing, turning it into a bottled slush. Citrus juice and syrup are usually added. This ginger, honey and citrus approach involves a blender rather than a bia wun, and uses orange and lime juice instead of the more traditional calamansi juice. It's a great refreshing drink to welcome the first warm days of spring - and to keep your sleeve up for the warmer months ahead.
Jelly biaFor 1< p class="dcr-8zipgp">For the ginger and honey syrup (for 250ml)125g fresh ginger juice125g wildflower honey
For the drink90ml cold Thai lager beer, preferably Singha 90ml ginger and honey syrup (see above and method) 15ml fresh lime juice 15ml fresh orange juice 15ml Strain fresh lemon juice or cheesecloth into a clean container or bottle and seal. It will now keep in the refrigerator for up to a week.
Pour the cold beer into a chilled pint glass. Put all the other ingredients in a blender, add four ice cubes, blend, then pour into the glass and serve.
Luke Farrell, Speedboat Bar, London W1
Jelly beer is a popular Thai alcoholic slushie that is made in a bia wun (oscillating) machine that is filled with ice, salt, water and beer bottles and constantly swinging as it cools the beer - usually Singha or Chang - down to -3C. The pressure inside the bottle keeps the beer from freezing, turning it into a bottled slush. Citrus juice and syrup are usually added. This ginger, honey and citrus approach involves a blender rather than a bia wun, and uses orange and lime juice instead of the more traditional calamansi juice. It's a great refreshing drink to welcome the first warm days of spring - and to keep your sleeve up for the warmer months ahead.
Jelly biaFor 1< p class="dcr-8zipgp">For the ginger and honey syrup (for 250ml)125g fresh ginger juice125g wildflower honey
For the drink90ml cold Thai lager beer, preferably Singha 90ml ginger and honey syrup (see above and method) 15ml fresh lime juice 15ml fresh orange juice 15ml Strain fresh lemon juice or cheesecloth into a clean container or bottle and seal. It will now keep in the refrigerator for up to a week.
Pour the cold beer into a chilled pint glass. Put all the other ingredients in a blender, add four ice cubes, blend, then pour into the glass and serve.
Luke Farrell, Speedboat Bar, London W1
What's Your Reaction?
