A tiki-fied shandy, the Altstadt (the German term for “historic city center”) combines two seemingly opposite flavor styles—German-Austrian and tropical—for a pleasantly spicy, herbaceous beer cocktail. Adam Bernbach intuitively pairs the spiced nature of both Austrian pine liqueur and falernum to warm up a crisp lager and then balances it all with a dose of tangy lime.
- 1 ounce Zirbenz Pine Liqueur (see Editor's Note)
- 1/2 ounce falernum
- 1/2 ounce lime juice
- 3 ounces lager, Vienna-style
Garnish: lime wheel and sprig of rosemary
- Add pine liqueur, falernum and lime juice to a Collins glass.
- Add ice and top with lager.
- Garnish with a lime wheel and a sprig of rosemary.
If you don't have Zirbenz on hand, subbing in an herbal amaro like Braulio will work in a pinch.