Import Bottles Recipe

Chill glassware

Place a pint glass or beer tulip in the freezer for 10 minutes or fill with ice water while you gather ingredients so the final drink stays cold.

Optional salt rim

If using salt, rub the lemon wheel around the rim of the chilled glass, then dip rim into a small plate with coarse salt to coat lightly. Set glass aside.

In a mixing glass or cocktail shaker without ice, combine the gin (1.5 fl oz), dry vermouth (0.5 fl oz), fresh lemon juice (0.5 fl oz), simple syrup (0.25 fl oz), and 2 dashes of orange bitters. Stir briefly to integrate ingredients (about 10–15 seconds).

Add 4–6 ice cubes to the mixing glass and stir for 20–30 seconds until the mixture is well chilled and slightly diluted.

Remove the chilled glass from the freezer or dump the ice water. Strain the gin-vermouth mixture into the prepared glass over fresh ice (use 4–6 ice cubes).

Top the glass gently with the cold import-style lager or pilsner (12 fl oz). Pour slowly down the side of the glass to preserve carbonation and create a layered, effervescent top.

Garnish with a lemon wheel on the rim and a sprig of fresh mint tucked into the ice. Give the mint a gentle slap between your palms first to release aroma.

Serve immediately with a straw or cocktail stirrer so guests can mix if desired.