If you want a savory rim, rub the glass lip with a lime wedge and dip into smoked sea salt or Tajín to lightly coat. Set the glass aside to dry while you build the cocktail.

Fill a rocks glass with 3–4 large ice cubes and set aside.

Mixing

In a cocktail shaker, add 2 oz mezcal, 0.5 oz Ancho Reyes, 0.5 oz Luxardo Maraschino, 0.75 oz fresh lime juice, 0.25 oz agave syrup (or simple syrup), and 2 dashes orange bitters.

Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 12–15 seconds until the shaker is cold to the touch and nicely diluted.

Double-strain (to remove small ice shards and any citrus pulp) into the prepared rocks glass over the fresh large ice cubes.

Finish

Express the oils of a lime twist over the drink by holding the twist over the glass and giving it a quick snap, then drop the twist into the cocktail or place a lime wheel on the rim.

Serve immediately. The cocktail balances smoky mezcal, warm chile from Ancho Reyes, cherry-almond notes from Luxardo, and bright lime acidity — adjust sweetness with an extra 0.25 oz agave if you prefer.