A delightful Japanese whisky highball/beer cocktail mashup that bridges refreshing summertime ingredients from East and West The peach and coconut accentuate the creamy, stone fruit notes in the Japanese whisky while the calamansi and other citrus bring refreshing tart notes and the Mosaic-hopped IPA lends tropical fruit aromas and effervescence Muddle 3 slices of ripe yellow peach in .25 oz Coconut Liqueur (Kalani) Add: 1.5 oz Japanese Whisky (no need to go too fancy for a highball, Suntory’s Toki is a great option .75 oz Calamansi Drink (can use 1 oz Fresh Calamansi Juice If you have access) .5 oz Fresh Lime Juice .25 oz Fresh Orange Juice 2 dashes Bittermens Elemakule Tiki Bitters Shake with ice and strain into a chilled Collins glass with a few ice cubes. Top with 1.5 oz aromatic, fragrant IPA of choice (Alvarado Mai Tai PA is a sweet pick). Garnish with Li Hing Mui powder (optional)