Fill a cocktail shaker or mixing glass with the ice. Pour in the fresh orange juice, fresh lemon juice, triple sec and simple syrup. Add the Angostura bitters.

Shake gently

Secure the shaker and give it a short, brisk shake (8–10 seconds) to chill and slightly dilute the citrus mixture. If using a mixing glass, stir for about 10 seconds instead.

Strain into glass

Fill a 12–16 oz highball or pint glass halfway with fresh ice. Strain the chilled citrus/liqueur mixture over the ice.

Top with beer and ginger ale

Carefully pour the chilled beer over the back of a spoon (or slowly down the side of the glass) to preserve carbonation, then add the ginger ale on top. This should total about 7 oz combined; pour gently to avoid foaming over.

Finish and serve

Give the drink a gentle stir (1–2 turns) to integrate the layers without flattening the beer. Garnish with an orange wheel on the rim and a mint sprig slapped between your palms and rested on top. Serve immediately.

Garnish

Prepare an orange wheel by slicing a 1/4-inch thick disc from a fresh orange. Make a small slit so it sits on the glass rim. Lightly clap the mint sprig between your hands to release aroma and tuck it beside the orange wheel or float it on top of the drink.