Monica Berg's Top of The Hops

Monica Berg represented Norway at the World Class Bartender of the Year final, 2013.

  • Preparation Time20 mins
  • Serves1
  • DifficultyEasy
45ml Ron Zacapa 23
50ml ‘Above and Beyond’ Hefeweizen (wheat beer can be used as an alternative)
2 barspoons cedar-wood syrup
1 dash sherry vinegar
1 dash Peychaud’s Bitters

Monica makes her homemade cedar-wood syrup by placing 500g of caster sugar in a bowl, adding 3 drops of cedarwood essential oil (food grade) and then stirring to combine. She then leaves the mixture to rest for 5 minutes before adding 250g hot water and stirring until the sugar is dissolved completely, before pouring into a bottle to cool before use.

Throw all the ingredients with ice. Top up with Hefeweizen (wheat beer). Pour into a sherry glass. Serve with a small beer glass of the same Hefeweizen.

Recipe courtesy of: Monica Berg, Aqua Vitae, Oslo. Monica Berg represented Norway at the World Class Bartender of the Year final, 2013.

Note: Contains 18 grams of alcohol per serve

The World Class 50: The Definitive Drinking Guide features 50 of the most innovative and talented bartenders from across the globe. Each bartender showcases the perfect location, the most inventive cocktail and the finest of ingredients that define the 'must have' fine drinking experience in their city, along with providing insider knowledge on the most stylish & sophisticated locations to stay, shop & dine nearby.

Discover more at definitivedrinkingguide.com

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