A refreshing, tropical highball/beer cocktail with notes of passionfruit, citrus, and a whisper of smoke 🍹🏝 The botanical notes in the blend of gins work nicely with the hop notes in the beer while the citrus zest notes in the mezcal combine nicely with the lime juice to offer some zip and a touch of smoke. The passionfruit liqueur beautifully echoes the notes of dankness and passionfruit you get from Nelson hops while the salted honey syrup, Falernum, and Moroccan bitters help bridge the fruit notes and the spirits while balancing the drink and adding a few complementary spice notes 1 oz London Dry or Rare Dry style Gin (Four Pillars, Beefeater, Tanqueray, etc) .5 oz Old Tom Gin (older style with a bit less juniper and a touch more sweetness; Hayman’s or Scofflaw are both really nice here) .5 oz Mezcal (Espadin variety) .75 oz Fresh Lime Juice .5 oz Passionfruit Liqueur (Giffard; passionfruit syrup would also be a good sub) .25 oz Salted Honey Syrup (add equal volumes honey and warm water; stir until honey is fully integrated; add pinch of salt) Tsp Falernum (Rum-based liqueur from Barbados with clove and lime zest notes) 1 dash Bitter End Moroccan Bitters (notes of sumac, preserved lemon, other spices) Shake with ice and strain into a chilled Collins glass with ice cubes. Top with 1.5 oz of Nelson-hopped IPA (beers with Galaxy, Nectaron or Simcoe hops would also work well). Garnish with a cocktail umbrella or swizzle stick #weekendtiki #werewolfbarmitzvah #spookyscary