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2 oz. Tres Papalote® Mezcal 1 oz. grapefruit juice ¾ oz. Campari ¼ oz. Cynar 1 dash of Bittermens Xocoloti
Mole bitters Shake all ingredients until cold and strain into a Coupe. Add a flamed orange twist.

2 oz. Tres Papalote® Mezcal ½ oz. vanilla syrup ½ oz. lemon juice ¾ oz. fresh pineapple puree Pinch of salt Shake all ingredients until very cold and strain over fresh ice. Add a pineapple wedge to garnish.