Combine chili-smoked sea salt, coarse sea salt and smoked paprika (or ancho powder) on a small plate. Moisten the rim of a rocks glass with a lime wedge and dip into the salt mixture to coat. Set glass aside.

Build and shake

Add reposado tequila, mezcal, chocolate ancho liqueur, fresh lime juice, agave syrup, orange curaçao and bitters into a cocktail shaker filled with plenty of ice. Secure the lid and shake vigorously for 12–15 seconds, until the shaker is well chilled and slightly frosted.

Strain

Place a large ice cube (or 2) into the prepared rocks glass. Double-strain the cocktail over the ice using a Hawthorne strainer and fine mesh strainer to remove small ice shards and any solids.

Finish

Express the oils of a flamed orange twist (or lime wheel) over the drink: hold the twist skin-side down about 3–4 inches above the glass, flame lightly (optional) and squeeze to release oils over the surface. Garnish with the twist or rest the lime wheel on the rim. Sprinkle a light pinch of reserved chili-salt on top for extra aroma.

Garnish

If making your own smoked chili-salt: gently toast a small dried ancho or guajillo chile in a dry pan until aromatic, grind to a powder and mix with smoked sea salt and coarse sea salt. Use this to rim the glass and for finishing sprinkles.