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 Buchanan1.5 oz Gin1.5 oz Elderflower Liqueur1/2 oz Chamomile Tea1/3 oz Lemon JuiceLemon Peel Strip for Garnish<br/>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 Pelirrojo1.5 oz Mezcal0.5 oz Mommenpop Makrut Limepop0.25 oz Maraschino Liqueur4 oz Ginger Beer<br/>Add mezcal, Limepop and maraschino liqueur to a highball filled with ice. Stir gently. Top with ginger beer.

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