½ oz. (15ml) Mezcal
1 ½ oz. (45ml) Reposado Tequila
¾ oz. (22ml) Lemon Juice
¾ oz. (22ml) Prickly Pear Puree
1 barspoon Amargo Vallet
½ oz. (15ml) Cinnamon Syrup
Garnish: Orchid Flower
1. In a mixing glass, combine Mexican bitters, lemon juice, cinnamon syrup, Prickly Pear Puree, mezcal, reposado tequila. Add ice and shake well.
2. Strain mix into a serving glass, sprinkle a pinch of salt an garnish with an orchid.