Shandy Beer

Place the two whole lemons on the small acacia wood cutting board. Use the 3-inch paring knife to cut 4 thin 5mm-thick circular lemon slices for glass rims, then cut 2 small lemon wedges to reserve for optional extra juice (squeeze wedges into the pitcher now if you prefer a tarter shandy, using the glass citrus juicer to catch seeds). Set all cut lemon pieces in the small clear glass prep bowl. Discard any tough, pithy lemon ends.

Set all 4 tall fluted pilsner glasses upright on the counter, and fill each 1/3 full with cold water plus 2-3 ice cubes from the small glass ramekin. Let the glasses chill for 2 minutes while you prep the shandy base; this creates a lightly frosted exterior and keeps the finished drink cold for 30+ minutes without dilution. Pour out all ice water from the glasses right before pouring the shandy.

Pour all ice water out of the chilled pilsner glasses and set them back in their row. Position the clear glass 1L mixing pitcher at the center of the counter, tilted at a 45-degree angle. Use the stainless steel double jigger to measure and pour 600ml of ice-cold pale pilsner lager slowly down the inner sloped side of the pitcher; pouring slowly prevents excess foam from building and preserves carbonation. Do not stir the lager at this stage.

Keep the mixing pitcher held at the same 45-degree angle, and slowly pour 600ml of ice-cold sparkling lemonade down the inner side of the pitcher to combine with the lager. Maintain a slow, steady pour to avoid agitating the carbonation; the ideal ratio is exactly 1:1 lager to lemonade for a balanced flavor that is neither too bitter nor too sweet.

Insert the long twisted-handle bar spoon all the way to the bottom of the pitcher, and stir very slowly in 2-3 wide, gentle circular motions to lightly mix the lager and lemonade. Do not stir vigorously, as this will knock out carbonation and leave the shandy flat. Stop stirring as soon as the liquid turns a uniform pale golden color with no separate streaks of lemonade or lager visible.

Hold each chilled pilsner glass at a 45-degree angle, and slowly pour the mixed shandy from the pitcher’s spout down the inner side of the glass until the glass is 3/4 full. Straighten the glass to pour the final 2-3cm of shandy, which creates a thin, even 1cm foamy head on top. Leave 2cm of empty space at the rim of each glass for garnish.

Slit each thin lemon slice halfway through from edge to center, and perch one slice securely on the rim of each glass. Lightly clap each mint sprig between your palms to release its aromatic oils, then tuck one sprig next to the lemon slice on each glass rim. Serve immediately while the shandy is ice cold and fully carbonated, before the bubbles dissipate.