It's Happy Hour! In this episode Ben harvests a mezcal and lime wine aperitif based cocktail he calls a Granjero Pelirrojo. Meanwhile Matthew gets literary with his Daisy Buchanan, a gin, elder flower and chamomile cocktail perfecting for poolside sipping. They also discuss the perfect fair food, Ben reveals his spirit animal, and Matthew gives a few tips on software that will help you find your next cocktails (after Daisy and h farmer friend, of course). Recipes below.

Daisy Buchanan

• 1.5 oz Gin
• 1.5 oz Elderflower Liqueur
• 1/2 oz Chamomile Tea
• 1/3 oz Lemon Juice
• Lemon Peel Strip for Garnish

Add all ingredients into a cocktail shaker with ice. Shake for 8-10 seconds and double strain into a coupe or Nick and Nora glass. Garnish with lemon peel. Enjoy.

Granjero Pelirrojo

• 1.5 oz Mezcal
• 0.5 oz Mommenpop Makrut Limepop
• 0.25 oz Maraschino Liqueur
• 4 oz Ginger Beer

Add mezcal, Limepop and maraschino liqueur to a highball filled with ice. Stir gently. Top with ginger beer.