A cooling, flavorful agave-based Shandy/beer cocktail riff from Fanny Chu of NYC’s excellent Donna 🥒🍺 The agave based blanco tequila and mezcal provide a flavorful base with notes that are slightly smoky, slightly citrusy/stonefruit, and slightly vegetal. These work very well (as they do in a Gose) with the cucumber/lemon/sugar/salt in the cordial. Meanwhile the grapefruit notes in the Aperol and the stone fruit notes in the liqueur work well with the base spirits while also marrying well with the hop notes in the IPA. A very crushable drink for a warm summer day or night! 1.5 oz Blanco Tequila (100% Agave; Tapatio, El Tesoro, etc) .5 oz Mezcal (Espadin variety) .375 oz (basically .25 oz + a slightly underfilled teaspoon) Peach Liqueur (Giffard) .375 oz Aperol (Italian bittersweet aperitivo with grapefruit and blood orange notes) 1.5 oz Salted Cucumber Cordial (sounds much fancier than it is; blend 1 cucumber (chopped into a medium dice) with 1 C water and 1 tsp kosher salt in blender until liquefied and then strain into measuring cup; add an equal volume of sugar to the mix and stir/blend until dissolved; then add an equal amount of fresh lemon juice to the volume of the cucumber/salt/sugar mix and stir) Shake with ice and strain into a chilled double rocks glass with ice. Top with .5 oz of IPA. Garnish with a slice (lengthwise) of cucumber