Island Pils Recipe

1. Chill glass

Place a tall pilsner or highball glass in the freezer for 5–10 minutes or fill it with ice water while you assemble ingredients to ensure the drink stays cold.

2. Measure spirits and mixers

Measure out light rum, coconut rum, fresh lime juice, pineapple juice, orgeat syrup, simple syrup, and bitters so assembly flows quickly.

3. Discard any ice water from the chilled glass and add fresh ice (cubes or crushed) to the glass, filling it about two-thirds full.

4. In a cocktail shaker (no need to fully shake with beer), combine the measured light rum (1.5 oz), coconut rum (0.5 oz), fresh lime juice (0.5 oz), pineapple juice (1 oz), orgeat syrup (0.5 tsp), and simple syrup (0.25 oz). Add 2 dashes of Angostura bitters.

5. Shake gently

Add a few ice cubes to the shaker and shake vigorously for 6–8 seconds to chill and dilute the spirit + mixer blend. The goal is to chill the mixture without over-diluting.

6. Strain the shaken mixture over the ice in the prepared glass, leaving room at the top for the beer (about 1/2–1 inch).

7. Slowly pour the cold pilsner beer (12 oz) down the side of the glass or over the back of a spoon to preserve carbonation and create a gentle head. Pour until the glass is nearly full.

8. Give the drink one gentle stir with a bar spoon (1–2 turns) to incorporate beer and mixer without flattening the beer.

9. Garnish with a lime wheel on the rim and a pineapple wedge on the side. Optionally slap the mint sprig between your palms to release aromatics and tuck it into the glass.

10. Serve immediately with a straw or without so the effervescence and aroma come through. Recommend enjoying while very cold.