Jardin Fresca

• 1 ounce jalapeno-infused blanco tequila (see notes)
• 1/2 ounce Cynar
• 1/2 ounce St. Germain
• 1/2 ounce fresh lemon juice
• 1/2 ounce simple syrup (see notes)
• 2 cucumber slices
• 1 dash celery bitters
• Salt
• 4 ounces Victoria beer

1. In a cocktail shaker three-quarters filled with ice, combine all ingredients except the salt and beer.
2. Shake until chilled, about 30 seconds.
3. Moisten the rim of a 12-ounce highball or pilsner glass with salt, and fill with 2 sizable ice cubes.
4. Strain contents of mixing glass into salted glass.
5. Top with beer.
6. Stir briefly with a bar spoon to integrate ingredients.

notes, cynar, lemon juice, simple syrup, cucumber, celery bitters, salt, victoria

Taken from cooking.nytimes.com/recipes/1016386 (may not work)