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Ingredients
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Base Beer & Malt Components
Ginger & Citrus
Optional Aromatic & Finish
Method
Prep
- 1
- 2
Make or measure ginger syrup
If using homemade ginger syrup: combine equal parts sugar and water with sliced fresh ginger, simmer 5–7 minutes, cool and strain. Measure 1/2 oz for the cocktail. If using store-bought, have 1/2 oz ready.
Build the AMSTEL
- 3
Add ice and non-alcoholic malt
Fill the chilled glass 3/4 full with crushed ice or ice cubes (about 1 cup). Pour in the 4 oz chilled sparkling Malta (non-alcoholic malt beverage) over the ice.
- 4
Add ginger and lime
Add 1/2 oz fresh ginger syrup and 1/2 oz fresh lime juice to the glass. If you prefer less acidity, reduce lime to 1/4 oz.
- 5
Top with lager
Very gently and slowly pour 12 oz chilled pale lager down the side of the glass to preserve carbonation and create a layered effervescence. Pouring slowly prevents excessive foaming.
- 6
Optional bitters
If using, add 2 dashes of Angostura bitters on top for aromatic complexity. The bitters will float and add a subtle spiced note.
- 7
Garnish and serve
Garnish with a lime wheel on the rim and optionally a thin slice or piece of candied ginger threaded on a pick. Serve immediately with a long spoon or straw for gentle stirring at the table.
Notes & Variations
- 8
To make this a non-alcoholic version, substitute the pale lager with a non-alcoholic lager or extra chilled club soda (use 8–10 oz) and keep the Malta for malt body. For more ginger heat, muddle a few thin slices of fresh ginger in the glass before adding Malta, then proceed with syrup reduction to 1/4 oz.