Tiny Island Recipe

Cocktail

1. 1

   Muddle

   In a cocktail shaker or mixing glass, add the fresh mint leaves and simple syrup. Gently muddle 6 of the mint leaves just enough to release their oils — avoid pulverizing (about 6–8 medium presses).

2. 2

   Build and shake

   Add the light rum, dark rum, fresh lime juice and a handful of crushed ice (about 1/2 cup) to the shaker. Cap and shake vigorously for about 10–12 seconds until well-chilled and slightly diluted.

3. 3

   Prepare glass

   Fill a double old-fashioned or Collins glass with the remaining crushed ice (about 1/2 cup to 3/4 cup), leaving room at the top for the beer float.

4. 4

   Strain

   Double-strain the shaken rum mixture over the crushed ice in the prepared glass to remove mint bits. Use a fine mesh strainer in addition to the shaker's strainer for a cleaner finish.

5. 5

   Top with beer

   Gently pour the Happy Days Honey Blonde beer (or similar honey blonde ale) over the back of a spoon or down the side of the glass to float it on top of the cocktail. Pour about 3 oz — adjust to taste but pour slowly to preserve fizz.

6. 6

   Finish and garnish

   Garnish with the remaining 2 mint leaves tucked near the top of the drink and a lime wheel or wedge on the rim. Optionally slap the mint sprig between your palms and place it as an aromatic garnish to intensify the mint aroma.

7. 7

   Serve

   Serve immediately with a straw or short stirrer so the drinker can mix the beer into the rum base as desired.