On a small plate combine Tajín and coarse salt (if using). Rub the lime wedge around the rim of a rocks or coupe glass, then dip the rim into the Tajín to coat evenly. Set the glass aside.

Muddle cucumber and jalapeño

In a cocktail shaker, add the 4 cucumber slices and 2 of the jalapeño slices (adjust seeds for heat preference). Muddle firmly until cucumber releases bright green juice but not completely puréed — about 20–30 seconds.

Add liquids and ice

To the shaker add Astral Blanco tequila (2 oz), fresh lime juice (1 oz), fresh lemon juice (0.5 oz), agave syrup (0.5 oz), and 1 cup of ice. Secure the shaker.

Shake

Shake vigorously for 12–15 seconds until the shaker is cold to the touch and well-chilled, integrating cucumber and jalapeño flavors.

Double-strain

Fill the rimmed serving glass with fresh ice (about 1 cup). Double-strain the shaken cocktail into the prepared glass using a Hawthorne strainer and a fine mesh strainer to remove solids and seeds.

Top with beer

Gently pour the chilled Stone Brewing Escondido (1 oz) down the side of the glass to top the cocktail. Stir gently once with a bar spoon to integrate without losing too much carbonation.

Garnish

Thread a cucumber wheel and a jalapeño slice on the rim or float them on top of the cocktail. Optionally express a lime wedge over the surface and drop it in for extra aroma.