1 1/2 oz Ninkasi IPA Beer
1 oz Lime Juice
3/4 oz B.G. Reynolds Orgeat
1/2 oz Bols Triple Sec
Shake with ice and strain into an ice filled Collins glass. Garnish with a cherry and a cocktail umbrella (he was out when he made mine), and add a straw.
For my last drink at Metrovino in Portland, I asked bartender Jacob Grier for one of his famous beer cocktails. After he named off two, I stopped him and asked for the beer-laden Mai Tai variation called the Mai Ta-IPA. His rationale for mixing in the beer was to add a hint of bitterness from the hops to the classic Mai Tai which is more of a sweet-sour drink. While Jacob sometimes makes this drink with a split of aged and white rums, here he made it with a lighter bodied aged one.