A refreshing tropical beer cocktail that riffs off the modern classic Strange Brew from Thomas Waugh during his time at NYC’s Death & Co 🍍🍺🍹 The notes of juniper and other botanicals in the blend of gins works nicely with the pine and citrus zest notes in the hoppy pale ale. The fluffy, tropical pineapple juice and bright lemon juice help bridge those flavors while the unaged cachaca brings a bit of grassy funk and tropical fruit aroma and the Falernum and duo of Jamaican bitters add complementary Island notes of ginger, allspice, clove, grapefruit zest, and hibiscus. A splash of mint liqueur adds a cooling finish 1 oz Gin (London Dry style; Beefeater or Tanqueray is nice; St George Terroir also has great flavor and aroma) .5 oz Inverroche Verdant Gin (South African gin that uses native fynbos from different regions; the more mountainous variety in the Verdant bottle bring notes of chamomile and elderflower with notes of lemon peel) .5 oz Unaged Cachaca (Avua Prata, Novo Fogo Silver, etc) .5 oz Fresh Pineapple Juice .5 oz Fresh Lemon Juice .5 oz Falernum (rum-based liqueur from Barbados with clove and lime zest) Tsp Creme de Menthe (Tempus Fugit or Giffard; don’t use the green dyed stuff) 1 dash Bittercube Jamaican #1 Bitters (allspice, ginger, black pepper) 1 dash Bittercube Jamaican #2 Bitters (grapefruit and hibiscus) Shake with ice and strain into a chilled pilsner or Collins glass filled with ice cubes. Top with 1.5 oz citrus-forward hoppy pilsner. Garnish with a pineapple frond or swizzle stick #cheerstofrankcostanza