1 1/2 ozmezcal espadín (Xaman uses Siete Misterios)
1/4 ozcuraçao (Xaman uses Pierre Ferrand)
1/4 ozAperol
1/4 ozagave syrup (1:1)
1/4 ozfresh lime juice
5-10 leaves fresh cilantro
3 dashesTajín powder
chilled tonic water
Preparation
1.
Combine the cilantro leaves, Tajín, agave syrup and lime juice in a glass and muddle gently. Add ice, mezcal, curaçao, and Aperol and stir to combine. Top with chilled tonic water and garnish.