In a cocktail shaker or sturdy mixing glass, add 6 fresh mint leaves, 0.25 fl oz simple syrup (and 0.25 fl oz honey syrup if using). Gently muddle the mint just enough to bruise the leaves and release aroma — do not pulverize, about 6–8 light presses. This builds the herbal backbone for the drink.

Mixing

Add citrus and herbal cordial

Add 0.5 fl oz fresh lime juice and 0.5 fl oz green Chartreuse substitute (or herbal syrup) to the muddled mint and sweetener. Add a large handful of ice to the shaker (or mixing glass) and stir briskly for 10–12 seconds to chill and dilute slightly.

Combine with lager

Fill the highball or pint glass with crushed or cubed ice (about 1 cup). Strain the chilled mint-citrus mixture over the ice, allowing most of the mint to come through. Slowly top with 12 fl oz non-alcoholic pale lager, pouring gently down the side of the glass to preserve carbonation and create a layered look. Give the glass a gentle stir (1–2 turns) to integrate without flattening the beer.

Garnish & Serve

Garnish with a lime wheel or wedge on the rim and a fresh sprig of mint. Clap the mint sprig lightly between your palms to release aromatics before placing it on top of the glass. Serve immediately while cold and fizzy.