Raspberry IPL

Rinse 12 garnish raspberries and 4 small garnish mint sprigs under cool running water, pat dry gently with the corner of the pale yellow linen towel. Slice 1 lime into four 1/4-inch thick wheels for rim garnish, then cut the second lime and remaining half of the first lime into 8 equal wedges for muddling. Place all prepped garnishes in the small clear glass ramekin and set it near the right edge of the counter. Total time for this step: 3 minutes. Visual cue: lime wheels are thin enough to perch securely on glass rims without falling, raspberries are fully dry so garnishes do not drip.

Place the 1 cup of rinsed raspberries, 8 mint sprigs (lightly crushed between your fingers first to release aromatic oils), 8 lime wedges, 1/8 tsp fine sea salt, and 2 tbsp simple syrup (measured with the clear jigger) into the large clear glass mixing bowl. Grip the wooden muddler and press the ingredients 8-10 times with firm but gentle twists: burst the raspberries to release their bright juice and bruise the mint leaves, but do not pulverize mint stems or crush raspberry seeds into a fine paste. Total time for this step: 2 minutes. Visual cue: the mixture is bright ruby red, with visible broken raspberry pieces, slightly wilted bruised mint leaves, and squeezed lime wedges, with about 1/2 cup of pooled juice at the bottom of the bowl.

Set the fine mesh stainless steel strainer across the top of the mixing bowl, pour the muddled raspberry mixture through the strainer to catch tough mint stems, thick lime pith, and large clumps of raspberry seeds. Press gently on the trapped solids with the back of the twisted bar spoon to extract all flavorful juice, then discard the leftover fibrous pulp. Total time for this step: 2 minutes. Visual cue: the remaining base in the bowl is a smooth, seed-free bright red liquid, with no stringy mint stems or large pulp chunks floating in it.

Arrange the four pilsner glasses in a loose row in front of the mixing bowl, add 1 cup of crushed ice to each glass to fill them halfway. Swirl each glass quickly for 2 seconds to chill the interior glass, then tip each glass slightly to pour out any small amount of melted ice water from the bottom. Total time for this step: 1 minute. Visual cue: the outer surface of each glass is faintly fogged from the cold ice, with no excess water pooling at the bottom.

Stir the raspberry base in the mixing bowl with the bar spoon to evenly mix the juice, then pour exactly 2 tbsp of the base into each ice-filled pilsner glass. Give each glass one slow stir with the bar spoon to mix the base with the thin layer of melted ice at the bottom, creating a pale red layer at the base of each glass. Do not over-stir, as carbonation from the upcoming beer pour will mix the drink further. Total time for this step: 1 minute. Visual cue: each glass has a uniform pale red liquid layer at the bottom, with clear crushed ice sitting above it.

Open the four chilled IPL cans one at a time, tilting each pilsner glass to a 45-degree angle, and slowly pour the beer down the inner side of the glass to preserve carbonation. Fill each glass to 1/2 inch below the rim, pausing for 2 seconds if foam rises to the top to let it settle before resuming the pour. Do not stir after adding beer, to keep bubbles intact. Total time for this step: 1 minute. Visual cue: each glass has a thin 1/4-inch cap of tight white beer foam on top, with tiny bubbles steadily rising through the pale golden liquid.

Perch one lime wheel on the outer rim of each glass, tuck one small mint sprig between the lime wheel and the glass rim, then lay a wooden pick skewered with three raspberries across the top of each rim. Give each drink a single slow, gentle stir with the bar spoon right before serving to create a subtle ombre fade from pale pink at the bottom to golden beer at the top. Total time for this step: 1 minute. Visual cue: garnishes are secure on the rim, not falling into the drink, with a soft color gradient through the liquid.