Split or crush the dried ancho chile slightly to expose seeds and flesh. In a small saucepan combine 0.5 cup water and 0.5 cup sugar. Add the ancho chile piece. Heat gently over medium-low heat, stirring until sugar dissolves. Bring to a low simmer, then remove from heat and let steep for 15–20 minutes, tasting occasionally until you get a sweet-smoky, mildly spicy flavor. Strain out solids, cool, and store in the refrigerator. Yield ~6 oz; use 0.5 oz per cocktail.

Prepare rim & garnish

On a small plate mix 1 tsp coarse salt or Tajín. Moisten the glass rim with a lime wedge, then dip the rim into the salt/Tajín to coat. Reserve a lime wheel and a few pomegranate seeds or a thin blood orange wedge for garnish.

Cocktail (per serving)

Add 2 oz 400 Conejos mezcal, 1 oz pomegranate blood orange liqueur, 0.75 oz fresh lime juice, and 0.5 oz ancho chile syrup into a cocktail shaker.

If using bitters, add 1 dash now.

Fill the shaker with ice (about 1 cup) and shake vigorously for 12–15 seconds until well chilled and slightly frosty on the outside.

Strain into a chilled coupe or rocks glass rimmed with salt/Tajín. If you prefer it on the rocks, add fresh large ice and double-strain over the ice to remove any small ice shards or pulp.

Garnish with a lime wheel perched on the rim and scatter a few pomegranate arils on top or float a thin blood orange wedge. Optionally, dust a tiny pinch of finely ground ancho or Tajín across the top for an extra spicy-nuance.

Serve immediately. Sip and enjoy the interplay of smoky mezcal, tart citrus-pomegranate notes, and a warm ancho chile finish.