A refreshing beer cocktail/hybrid riff inspired by Ignacio Jimenez’s Burro Tropical with a tropical kettle sour swapped in for club soda 🏝🗿 The citrus notes in the tequila and tropical fruit/caramelized sugar notes in the blended rum provide a flavorful base that works nicely with the fresh ginger spice and the sweet/tart passion fruit. The Calpico has a mild tang that helps bridge the citrus and beer with the other flavors while also giving a texture closer to a pina colada. The guava and passionfruit notes in the beer boost the tropical fruit notes 1.5 oz Blanco Tequila .5 oz Blended Lightly Aged Rum (Plantation 3 Star, Banks 5 Island, etc) .75 oz Calpico (plain is good, but I like the subtle fruit notes of the White Peach as well) .5 oz Passionfruit Liqueur (Giffard) Scant .5 oz Fresh Lemon Juice .25 oz Ginger Syrup (2 volumes granulated sugar: 1 part fresh pressed ginger juice; stir/blend until dissolved) Shake with ice and strain into a chilled Collins or Mai Tai glass with a few ice cubes. Top with 1.5 oz tropical kettle sour (Barebottle Grand Tiki, Modern Times Fruitlands, etc). Garnish with a swizzle stick (can also add a sprig of fresh mint, if handy)