Preheat a nonstick skillet over medium heat. Grate about 2 tablespoons of Parmesan. Sprinkle the cheese in a small circular mound in the skillet and cook 1–2 minutes until melted and edges turn golden. Flip briefly if needed, then transfer to a paper towel to cool and harden into a chip. Set aside.

Mix the Cocktail

Chill a highball or large rocks glass by filling it with ice and setting it aside while you prepare the cocktail.

In a cocktail shaker filled halfway with ice, combine vodka (1.5 oz) and peach liqueur or purée (0.5 oz).

Add fresh tomato juice (2 oz) and fresh lemon juice (0.5 oz) to the shaker.

Season the mixture with 2 dashes Worcestershire sauce, 3 dashes Tabasco (adjust to heat preference), a pinch of sea salt and a pinch of black pepper.

Shake vigorously for 10–12 seconds until well chilled and slightly frothy from the tomato.

Assemble & Finish

Discard ice from the chilled serving glass and add fresh ice (about 5–6 cubes).

Strain the shaken tomato-vodka mixture into the prepared glass over ice.

Top gently with blonde beer (3 oz). Pour slowly over the back of a spoon if you want a layered effect, otherwise pour straight to combine slightly.

Garnish by resting the Parmesan crisp on the rim or floating it on top. Optionally add a celery stalk or basil sprig for aroma.

Serve immediately with a short straw or stirrer so the drinker can adjust beer/tomato ratio while drinking.