Cocktail of the week: Speedboat’s jelly bia – recipe | The good mixer

Jelly beer is a popular Thai alcoholic slushie that’s made in a bia wun (oscillating) machine that’s filled with ice, salt, water and beer bottles and that rocks constantly as it cools the beer – usually Singha or Chang – down to -3C. The pressure inside the bottle prevents the beer from freezing, so in effect turns it into a bottled slushie. A citrus juice and syrup is usually then added. This ginger, honey and citrus take on the idea 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 up your sleeve for the hotter months to come.

Jelly bia

Serves 1

For the ginger and honey syrup (makes 250ml)
125g fresh ginger juice
125g wildflower honey

For the drink
90ml cold Thai lager, Singha for preference
90ml ginger and honey syrup (see above and method)
15ml fresh lime juice
15ml fresh orange juice
15ml fresh lemon juice

First make the syrup: blitz the ginger juice and honey, then strain through a fine sieve or muslin into a clean container or bottle and seal. It will now keep in the fridge 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, blitz, then pour into the glass and serve.