Pint Recipe

Chill glass (optional)

Place the pint glass in the freezer for 10–15 minutes before serving if you want a colder presentation. Remove and dry before use.

If using beer: hold the chilled pint glass at a slight angle (about 45°) and pour the beer slowly down the side to reduce excessive foam. As the glass fills, gently straighten it and finish pouring to create a 1/2–1 inch head.

If making a beer float: pour about 3/4 of the beer into the glass following the angled pour method, then gently add 1–2 scoops of vanilla ice cream into the beer. Let the foam settle; spoon or stir lightly to combine if desired.

If using nonalcoholic sparkling water: pour sparkling water down the side of the tilted glass to preserve carbonation and leave 1/2–1 inch head.

Rim the glass (optional): pour the salt/sugar/tajin onto a small plate. Moisten the rim with the citrus wedge, then dip the rim into the plate to coat. Tap off excess.

Citrus garnish: run the citrus wedge around the rim before serving, and drop the spent wedge into the drink or place on the rim.

Bitters and simple syrup: for a flavor lift, add 2 dashes of bitters and 1 tsp simple syrup to the pint after pouring. Stir gently once with a long spoon to distribute without flattening carbonation.

Savory add: for a beer prepared in a savory style, stir 1 tsp olive brine into the pint and garnish with an olive or a jalapeño slice.

Float-specific garnish: for beer floats or stout desserts, sprinkle chocolate shavings over the ice cream and top with a cocktail cherry.

Mint garnish: slap the mint sprig between your palms to release aroma and place on top as a fresh garnish.

Serve immediately: hand the pint to your guest or place on a coaster. Provide a stirrer or long spoon if add‑ins were used so the drinker can mix to preference.

Safety note: if serving alcoholic pints, advise guests of alcohol content and consume responsibly.