Yukon Cornelius

• 3/4 ounce aquavit, preferably Krogstad
• 3/4 ounce mezcal, preferably Del Maguey Vida
• 1/2 ounce peach liqueur, preferably Giffard
• 1/2 ounce ginger syrup (see note)
• 1/2 ounce fresh lemon juice, plus lemon wheel for garnish
• 2 ounces Modelo Especial beer
• Candied ginger, for garnish

1. In a cocktail shaker three-quarters filled with ice, combine all ingredients except the beer, lemon wheel and ginger.
2. Shake until chilled, about 30 seconds.
3. Strain into 10-ounce highball glass half-filled with ice.
4. Top with beer.
5. Stir briefly with bar spoon to integrate ingredients.
6. Garnish with lemon wheel and piece of candied ginger.

del, peach liqueur, ginger syrup, lemon juice, candied ginger

Taken from cooking.nytimes.com/recipes/1016387 (may not work)