Scorpion Reef

Ingredients

• 30 ml Mezcal
• 30 ml Jamaican Rum
• 30 ml Pineapple Juice
• 22.5 ml Lemon Juice
• 22.5 ml Orgeat
• 2 dash Angostura cocoa bitters
• 5 dash Angostura Aromatic Bitters

Method

1. Add the mezcal, rum, juices, orgeat, and chocolate bitters to a highball glass, reserving the aromatic bitters.
2. Half-fill with crushed ice and swizzle until the glass frosts.
3. Fill with more crushed ice.
4. Dash the aromatic bitters over the surface. Optional finish: a light dusting of five-spice powder.