While the combination of Tecate, salt and lime is, to Toby Maloney, “just perfect,” he’s not averse to stretching the format of the original beer can cocktail. Here, he builds on the big citrus notes of saison with added lemon and rum, plus honey syrup and Peychaud’s bitters. The result: a pleasingly high-low hybrid of a French 75 and a Daiquiri, with the yeast notes of the saison replicating the flavor profile of Champagne.
- 1 can saison, preferably Six Point Harbinger
- 1 1/2 ounces white rum, preferably Plantation 3 Star
- 3/4 ounce lemon juice
- 3/4 ounce honey syrup (2:1, honey:water)
- 2 dashes Peychaud's bitters
Garnish: lemon peel
- Pour out four ounces of beer in a glass and set aside.
- Combine the rum, lemon juice, honey and bitters in a mixing glass with ice and briefly stir.
- Slowly pour into the beer can.
- Garnish with a lemon peel.
- Continue to add beer from the glass as the volume in the can goes down.