Twisted Pretzel Wheat Recipe

Prepare the rim by placing the coarse pretzel salt and crushed pretzel pieces on a small plate and stirring to combine.

Run the lemon wedge around the outer rim of a chilled 16–20 oz pint glass (or beer mug) to moisten it.

Dip the moistened rim into the pretzel-salt mixture, twisting slightly to press the crumbs and salt so they adhere evenly. Set glass aside to let rim set while you build the cocktail.

Mix base spirits

In a cocktail shaker, combine the vodka, amaretto, fresh lemon juice, honey syrup, and Angostura bitters. Add the ice and shake vigorously for 8–12 seconds until well chilled and slightly diluted.

Fill the rimmed pint glass about halfway with fresh ice (or a single large ice block if preferred). Strain the shaken mixture into the prepared glass over the ice.

Slowly top the glass with the wheat beer, pouring gently down the side of the glass to preserve fizz. Stop pouring once the glass is nearly full, leaving a little room for garnish.

Give the drink one gentle stir (about 3 slow turns) with a bar spoon to integrate the beer with the shaken mix without flattening the carbonation.

Garnish with the small pretzel twist hooked on the rim and optionally a lemon wedge on the glass. Serve immediately.