Get down to Berber & Q this National BBQ Week to experience their Johnnie Walker Johnnie & Ginger; the perfect pre-dinner drink for your BBQ banquet!
The limited edition cocktail was crafted by Josh Katz, founder of London’s trendy BBQ joint, Berber & Q, to celebrate National BBQ Week. Expertly designed to complement Berber’s famous Joojeh Chicken Kebab, the charred and smokey notes of the chicken are perfectly countered by the light and summery cocktail.
Available at Berber & Q Grill House from 27th May – 2nd June and priced at £9 the Johnnie Walker, Johnnie & Ginger is a smooth start to your barbecue and works wonderfully well for al fresco dining and summer sunshine.
No fear if you miss the rush to get a table at Berber & Q, the Johnnie Walker, Johnnie & Ginger is easily recreated at home with every day, store bought items – please find the recipe below.
Josh Katz, founder of Berber & Q commented: “What a taste experience, the Johnnie Walker Johnnie & Ginger is the perfect start to a barbecue and pairs perfectly with our house Joojeh Chicken Kebabs. The smokeyness of the charred chicken is offset by the smooth whisky and is given a spicy lift by the inclusion of ginger ale. You’ll have to move quickly if you want to sample the Johnnie Walker, Johnnie & Ginger in its true home, although, it’s a cinch to make at home if you can’t make it to our restaurant.”
Berber & Q Grill House is an East London BBQ restaurant by barbecue pioneer Josh Katz. Inspired by the ingredients and flavours of the Middle East, North Africa and across the Ottoman, Berber & Q is flourishing in the ever popular BBQ market.
338 Acton Mews
Haggerston
London
E8 4EA
Johnnie Walker – Johnnie & Ginger (2 units):
The recipe:
- 50ml Johnnie Walker Black
- 15ml lime juice
- 35ml pressed Granny Smith apple juice
- 35ml ginger ale
- And a little pinch of Zaatar for that Berber touch
The method:
- Shake the mix with one ice cube for no longer than 5 seconds
- Place the mix in a High-ball glass filled with ice
- Top it all up with ginger ale
- Garnish with a dehydrated apple wheel and mint sprig
