- 1 1/2 oz of Local Mezcal
- 1/2 chile chipotle
- 3 sheets of ginger
- 1 oz of lemon juice
- 1 oz of natural syrup.
- Quina water
- Serve Local, chili, ginger, lemon and syrup in a shaker.
- Macerate everything and shake with ice.
- Serve with strainer in a frosty glass with morita pepper salt, add ice and cinchona water.