(Back-right, with mint leaf, in the photo above.) Cointreau is a great sub for the dry curaçao in this mai tai riff; look for almond syrup in your grocery store or even in a café since it is used in coffee drinks as well.
Recipe information
Yield
Makes 1
Ingredients
1
ounce dark rum
¾
ounce fresh lime juice
½
ounce almond (orgeat) syrup
½
ounce dry curaçao liqueur
8
ounces chilled lager
Pineapple wedge and mint sprig (for serving)
Need to make a substitution?
Preparation
Combine rum, lime juice, almond syrup, and curaçao in an ice-filled cocktail shaker. Cover and shake vigorously until the outside of the shaker is very cold, about 20 seconds. Strain into a pint glass partly filled with ice. Top with beer and stir gently to combine. Garnish with pineapple and mint.