Ingredients:

• 1 ½ oz. Belle Isle Honey Habanero

• ¾ oz. honey-ginger syrup

• ½ oz. carrot juice

• ½ oz. fresh lemon juice

• 3 dashes orange bitters

• Spritz of mezcal

Preparation:

Combine all ingredients in a mixing tin over ice. Shake and strain into a rocks glass over a big ice cube. Spritz with mezcal.

Recipe by Tony Hairston.

Photos by Joey Wharton.