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Harvey Weissbanger

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A shaken highball of vodka, Galliano, dry vermouth, orange and lemon juice and egg white, with weissbier and clove syrup adding a spiced, beery depth. Created by Eric Bourque at Hopgood's Foodliner in Toronto in 2013.

Similar names: Harvey Wallbanger, Harvey Wallbanger (GCNY), Harvey Wallbanger (historical)

Eric Bourque created the Harvey Weissbanger in 2013 at Hopgood's Foodliner in Toronto. The name plays on the Harvey Wallbanger, a drink Bourque used to make for a grandfather named Harvey, who liked its odd name. Other attempts at the idea existed, but none satisfied Bourque. Clove syrup ties the drink to the banana, clove and coriander notes of weissbier, with lemon and the vanilla in Galliano standing in for the banana.

Method
Shaken
Glass
highball
Difficulty
Hard
Flavor Profile
Bitter
Citrus
Creamy
Herbal
Sweet

Ingredients

Servings:
1
Your bar: 0/10
Egg White
1
Angostura Bitters
1 dash
Weissbier, Dennison'S (Keep Separate) Dennison'S (Keep Separate)
90 ml
Keep Separate
Clove Syrup
15 ml
Homemade
Vodka
30 ml
Orange Peel
1 twst
as garnish
Orange Juice
30 ml
Lemon Juice
15 ml
Galliano
15 ml
Dry Vermouth
15 ml
🌾 Gluten-free🥚 Contains egg🍷 Contains sulphites

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Instructions

  1. Pour 2.5 to 3 ounces of Weissbier into a Collins glass.
  2. In a separate mixing glass, combine all other ingredients.
  3. Dry shake without ice.
  4. Then add ice and shake once more.
  5. Strain the mixture into another clean glass and let the egg white fully separate.
  6. Carefully pour it back over the beer in the Collins glass to control the frothy head on top.
  7. Garnish with an orange twist and serve.

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