A crushable, refreshing summertime Highball/beer cocktail riff featuring stonefruit, grape, citrus, and hops 🍹🍑🍇🍋 The grape and fresh fruit notes in the blend of Cognac and Armagnac work nicely with the stonefruit notes in the fresh nectarine and in the Nectaron hops in the beer. Fresh lemon juice, the IPA, and the bittersweet notes in the grappa-based Amaro help lend acidic zip and a bitter undertone while the honey syrup and splash of Grand Marnier add some body and sweetness that balance the drink and highlight the fruit notes. A dash of Tiki bitters adds some complementary ginger and baking spice notes and the sprig of fresh basil gives a pleasant herbal fragrance to each sip Muddle 3-4 slices of fresh yellow nectarine in .5 oz Honey syrup (2 parts honey to one part warm water; stir until honey has fully incorporated) Add: 1 oz Cognac (no need to use anything too old; Daniel Bouju, H by Hine, etc work well) .5 oz Armagnac (aged brandy from Gascogne vs Cognac region; has more baking spice notes) .5 oz Amaro Nonino (lighter, mildly bittersweet Amaro with a grappa base that is nice in lighter drinks) .75 oz Fresh Lemon Juice Tsp Grand Marnier (Cognac-based Orange liqueur) 1 dash Bittermens Elemakule Tiki Bitters Shake with ice and double strain into a chilled Collins glass with ice cubes. Top with 2 oz hazy IPA (preferably with Nectaron hops; Cellarmaker’s Mo’ Nectaron also with Mosaic hops shown here). Garnish with a slice of yellow nectarine and a fresh basil leaf #bustabus