Place 1 cup blackberries, 1 tablespoon granulated sugar and 1 tablespoon water in a blender. Puree on high until smooth, about 20–30 seconds. Strain through a fine mesh sieve into a bowl, pressing solids with a spoon to extract juice and remove seeds. Yield ~1 cup. Refrigerate until ready to use.

Chile de árbol syrup

Toast 6 dried chile de árbol in a dry skillet over medium heat for 20–30 seconds, turning to avoid burning — this awakens oils. In a small saucepan combine 1/2 cup water and 1/2 cup granulated sugar; bring to a simmer until sugar dissolves. Add toasted chiles, reduce heat to low and steep 8–10 minutes for a medium-spicy infusion. Remove from heat, cool 15 minutes, then strain out chiles. Reserve syrup. If you prefer a lighter chile note, dilute or use 1–2 tablespoons of this syrup in the cocktail; for a concentrated chile tincture simmer only 2–3 chiles in 1/4 cup water and steep longer and use 1/4 oz in cocktail. For this recipe, measure 0.25 oz (about 3/4 tsp) for the drink.

Storage

Both blackberry puree and chile-arbol syrup keep refrigerated in airtight containers for up to 5 days.

Cocktail Assembly

Prepare glass: On a small plate, spread a thin layer of tajín. Rub the lime wedge around the rim of a rocks or coupe glass, then dip the rim into tajín to coat evenly. Set glass aside.

Build and shake: In a cocktail shaker add 1.5 oz WhistlePig 12 rye, 0.5 oz mezcal, 1 oz strained blackberry puree, 1 oz fresh lime juice, 0.5 oz simple syrup, and 0.25 oz chile-arbol syrup (or tincture). Fill the shaker two-thirds with ice.

Dry shake (optional for texture): For a slightly frothier, integrated texture, dry shake (no ice) for 10 seconds, then add ice and continue to shake vigorously for 12–15 seconds until the shaker is very cold.

Strain and serve: Double-strain the cocktail through a Hawthorne strainer and a fine mesh sieve into the prepared tajín-rimmed glass over fresh ice (for rocks) or serve neat into the chilled coupe without ice. The double-strain removes seeds and pulp for a silky mouthfeel.

Garnish: Thread 2 fresh blackberries on a pick or float one blackberry and a small lime wheel on the rim. Lightly dust a pinch of tajín on top if desired. Serve immediately.