‘Hot Blooded’ by Alex Danger Falk
• 30 ml of Mezcal Joven Espadín
• 30 ml of Aperol
• 30 ml of Rinquinquin a la pêche
Stir the ingredients for 30 seconds, strain into a glass with ice, garnish decorating one edge of the glass with blood orange slices and the other with Tajine Rim (Mexican spice blend).