Two words: beer cocktail. It might sound counter-intuitive, but you've probably had your fair share. Take, for example, the classic "shandy," equal parts beer and ginger beer, or the Mexican michelada made with beer, lime juice, hot sauce, and sometimes tequila. Bartenders love to take classic combinations like these and add their own epicurean spins. At Rye, co-owners Jon Gasparini and Greg Lindgren came up with Michelada rendition called the Tijuana Brass made with a can of Tecate, a splash of mezcal, fresh-squeezed lime and jalapeño syrup. "This is a great warm weather drink," says Lindgren. "So it goes up on our chalkboard as a special when we get some reliably warmer days like right now."