A slightly more tropical twist on Benjamin Cooper’s complex beer cocktail This is an emblematic BC cocktail where the list/combination of ingredients seem esoteric, yet they balance perfectly. There are hints of pear, coconut, spice, citrus, bitterness, and, in my riff, a bit of passionfruit all balanced upon a rum backbone that lets the other flavors shine 1.5 oz Blended Lightly Aged Rum (Plantation 3 Star, Cana Brava, etc) .5 oz Pear Brandy (St George makes a stunner) .5 oz Fresh Lemon Juice .25 oz Campari (or other favorite red, bitter aperitivo) .25 oz Ancho Reyes Ancho Chili Liqueur .25 oz Coconut Liqueur (Kalani or bust) Shake with ice and strain into a double rocks glass with a few ice cubes. Top with 1.5 oz of Passionfruit sour beer* (Modern Times Fruitlands, Temescal Boomerang, etc). Garnish with an orange twist *To stay closer to the Cooper original, use 1.5 oz of Belgian Oud Bruin sour beer (VanderGhinste, New Belgium’s La Folie, etc)