If you want a sugared rim, rub the lime wheel around the glass rim and dip into a shallow plate of granulated sugar. Set the glass aside to dry briefly.

Chill a rocks or Old Fashioned glass in the freezer or fill it with ice water to cool while you prepare the drink.

Mixing

Dry shake

If using the egg white, add the tequila, mezcal, coconut rum, lime juice, agave syrup, orange curaçao, bitters, and egg white into a cocktail shaker without ice. Seal and dry-shake vigorously for 15–20 seconds to create a frothy emulsion.

Wet shake

Open the shaker, add a generous handful of cracked ice or small cubes, seal, and shake hard for 10–12 seconds until the shaker is very cold to the touch and diluted.

Discard the chilling ice from the serving glass and add 2–4 large ice cubes to the chilled glass.

Double strain the shaken cocktail over the fresh large ice cubes in the serving glass to remove ice shards and any coagulated egg white bits, leaving a smooth textured liquid.

Garnish & Flame

Float the 1/4 oz of overproof rum carefully on top of the drink. To do this, pour the rum gently over the back of a teaspoon held just above the surface so it sits as a thin layer.

Place the lime wheel on the rim (or partially rested on the ice) and lay the rosemary sprig across the top so it slightly touches the overproof rum layer. The rosemary acts as an aromatic wick and garnish.

Using a long lighter or long match, carefully ignite the overproof rum surface for 3–6 seconds. Keep your face and loose clothing away. The flame will create a brief blue/orange burn and gently toast the rosemary, releasing aromatics. Extinguish the flame by blowing it out or placing a metal jigger over the glass. Do not leave the flame unattended.

Allow the glass to cool for 5–10 seconds after extinguishing, then serve immediately. Advise guests to blow out the remaining ember or wait until it is fully extinguished before drinking. Remove rosemary if it has embers.