Cigar City Jai Alai Recipe

1. Chill the bottle of Cigar City Jai Alai IPA in the refrigerator until well chilled (about 2–3 hours) or place in an ice bucket for 20–30 minutes if short on time.

2. Select a tall pint or shaker-style beer glass and place it in the freezer for 5–10 minutes to further chill if desired.

3. If serving straight beer: open the chilled Jai Alai IPA and pour gently into the chilled glass at a 45° angle to preserve carbonation, then gradually straighten the glass as it fills to build a 1/2–1 inch head.

4. Salt-rimmed option

If you want a salt rim: rub the lime wedge around the glass lip, then dip the lip into coarse salt on a small plate. Shake off excess.

5. Squeeze the reserved lime wedge lightly over the poured beer (optional) to add a bright citrus lift, then drop the wedge into the glass as garnish.

6. For a smoky shandy-style cocktail: pour 0.75 oz mezcal and 0.5 oz fresh lime juice into a mixing glass or small cocktail shaker filled with ice. Stir or shake briefly to chill and dilute slightly.

7. Strain the mezcal-lime mixture into the chilled glass (with or without a salt rim). Slowly top with the chilled Cigar City Jai Alai IPA, pouring down the side of the glass to preserve bubbles. Stir once gently with a bar spoon to integrate (no more than 2 turns).

8. Garnish with the lime wedge and serve immediately.