Summer drinkin beer

I made a wheat ale yesterday that I designed for maximum session drinking during the summer. Ingredients as follows.
6 pounds of liquid malt extract - 65 percent wheat and 35 percent amber barley malt.
1 ounce of Willamette 60 min
1 ounce of Cascade 15 min
1/4 teaspoon of crushed grains of paradise last 3 min of boil
dry wheat ale yeast from Danstar
The original gravity was designed to be 1.040 and measured exactly 1.040 at pitching.  This will be a very light, low alcohol beer. I poured the wort between the fermenter and boilpot twice to aerate in hopes of getting a very good attenuation. At 24 hours, the bubbling is very active. I am on the fence about adding a small amount of apricots - about 1 pound - to the secondary fermenter for flavor. I like the idea of it, but I may want to try something new and flavor the beer at bottling with honey or triple sec, the latter if the alcohol is too low after fermentation.