Kompaan Bloedbroeder Recipe

Name: Black Smoke Rotterdams KOMPAAN BLOEDBROEDER Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Ingredients: 1.25 cups Belgian-style brown ale (or similar malty beer); 0.5 cups Dark wheat beer (or dunkel wheat); 0.5 cups Fresh blood orange juice; 2 tbs Dry vermouth; 1 tsp Orange curaçao (or triple sec); 1 tsp Simple syrup (1:1 sugar to water); 3 dashes Angostura bitters; 1 each Blood orange wheel (for garnish); 1 each Fresh rosemary sprig (optional, aroma); 1 tsp Coarse sugar (for rimming, optional); 6 each Ice (large cubes); 1 each Mixing glass or pitcher; 1 each Bar spoon; 1 each Strainer; 1 each Highball or pilsner glass

Inspired by Black Smoke Rotterdam

Time10m

Serves1

Make Kompaan Bloedbroeder Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Negroni

bitter · herbal · rich

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Ingredients

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Cocktail Base

1 1/4 cups Belgian-style brown ale (or similar malty beer)

1/2 cups Dark wheat beer (or dunkel wheat)

1/2 cups Fresh blood orange juice

2 tbs Dry vermouth

1 tsp Orange curaçao (or triple sec)

1 tsp Simple syrup (1:1 sugar to water)

Aromatics & Garnish

3 dashes Angostura bitters

1 each Blood orange wheel (for garnish)

1 each Fresh rosemary sprig (optional, aroma)

1 tsp Coarse sugar (for rimming, optional)

6 each Ice (large cubes)

Tools

1 each Mixing glass or pitcher

1 each bar spoon

1 each strainer

1 each Highball or pilsner glass

Method

Preparation

Chill glass

Place the highball or pilsner glass in the freezer for 5–10 minutes or fill with ice water while you prepare the cocktail so the beer stays cold when served.

Rim (optional)

If using a sugared rim: rub the rim of the chilled glass with a cut blood orange wheel, then gently dip the rim into the coarse sugar to coat. Set the glass aside.

Mixing the Cocktail

In a mixing glass or small pitcher, add the fresh blood orange juice, dry vermouth, orange curaçao, and simple syrup. Stir with a bar spoon for 10–15 seconds to combine and slightly chill.

Add the Belgian-style brown ale and dark wheat beer to the mixing glass. Gently stir using a bar spoon 6–8 times to combine the beers with the citrus/vermouth base. Avoid vigorous stirring to preserve carbonation.

Add 2 dashes of Angostura bitters to the combined mixture and give a gentle one–two stir to incorporate the bitters evenly.

Assembling & Garnish

Discard the ice water from the chilled glass (if used) and add 3 large ice cubes to the glass. Alternatively, leave the glass empty if you prefer no additional dilution.

Carefully strain the beer-citrus mixture into the prepared glass over the ice to retain a moderate head. Pour gently down the side of the glass.

Top with the remaining 1 dash of Angostura bitters on the foam and lightly spritz the rosemary (if using) over the drink, then drop the sprig into the glass for aroma.

Garnish the rim or float with a blood orange wheel. Serve immediately.

Notes

Recipe yields one cocktail. Adjust beer choices to taste — a malt-forward brown ale gives caramel and toffee notes while the dark wheat adds soft breadiness. Use fresh blood orange for best color and brightness. If you prefer a lower ABV version, reduce the brown ale to 1 cup and increase blood orange juice to 3/4 cup and top with a splash of chilled soda water.