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About This Project

BY ALEX KRATENA AND SIMONE CAPORALE — LONDON, ENGLAND

• 1-3⁄4 ounces blanco tequila
• 1 ounce Del Maguey San Luis del Río Single Village Mezcal
• 1 ounce Velvet Falernum Liqueur
• 1⁄2 ounce freshly squeezed lime juice
• 3 dashes Peychaud’s Bitters
• 1 tablespoon agave nectar

Combine all the ingredients in a highball glass, and then fill it nearly halfway with crushed ice. Using a swizzle stick, swizzle the drink to chill. Top off with more crushed ice and garnish absurdly.