Fumar Y Fuego

This cocktail from Blackberry Mountain's Sycamore features a kick of flavor from house made spicy mezcal. Grab your favorite spicy peppers and shake up this cocktail from the Mountain.

Ingredients
1 ½ oz. pineapple juice
1 oz. spicy Fidencio Mezcal*
1 oz. Aperol
¼ oz. lemon juice

To make:
Add all ingredients to a shaker, and shake with ice. Strain into a chilled coupe glass.

*To make the spicy mezcal, use jalapeño peppers (or substitute with Fresno chilis, habaneros or your pepper of choice), and blister the peppers on an open flame until charred black. Allow the peppers to cool, then peel off the charred skins. Cut the flesh into strips, and submerge the strips in mezcal, soaking for a few hours or until it reaches your desired level of spiciness. Before use, strain the infused mezcal through a cheesecloth to filter out any excess pieces of pepper flesh. For reference, for one 750ml bottle of Fidencio Mezcal, use 2-3 jalapeños or one habanero.