If using a smoked sea salt rim, rub the edge of a rocks or coupe glass with a lime wedge, then dip the rim into a shallow plate with smoked sea salt; set glass aside in the freezer or at room temperature to chill while you mix the cocktail.

Mixing

Add reposado tequila, mezcal, fresh lime juice, agave syrup, pineapple juice, and passion fruit puree into a cocktail shaker.

Add 4–6 large ice cubes to the shaker (about 1 cup) and secure the lid.

Shake vigorously for 12–15 seconds until the shaker is very cold to the touch and the mixture is well combined and slightly frothy from the juices.

Finish

Strain the cocktail through a fine mesh strainer into the prepared chilled glass over fresh ice (or serve neat in a coupe if you prefer no ice). Use a Hawthorne strainer plus fine strainer to remove fruit pulp if desired.

Dash Angostura bitters over the top of the drink. Optionally, using a toothpick, drag the bitters into a small pattern to distribute aroma.

Garnish with a lime wheel or a pineapple wedge on the rim. Serve immediately.