If using smoked sea salt or flamed citrus oil for additional smoky aroma, lightly wet the rim of a highball glass with a lime wedge and dip or very lightly sprinkle smoked salt along a small portion of the rim. Alternatively, express a flamed orange or lime peel over the glass and wipe the rim with the peel.

Fill a highball glass with large ice cubes to chill while you build the cocktail.

In a cocktail shaker or mixing glass filled with ice, combine The Botanist Gin (1.5 oz), Casamigos Mezcal (0.5 oz), fresh yuzu juice (0.5 oz), fresh lime juice (0.5 oz), and simple syrup (0.5 tsp).

Double strain (if using pulp/ice shards) or fine strain into the prepared highball glass filled with fresh ice, leaving room for soda.

Top gently with chilled soda water (about 3 oz). Stir once or twice with a bar spoon to integrate, preserving effervescence but marrying spirits and citrus.

Garnish & Finish

Gently clap the lime leaf between your hands (or lightly slap the lime zest) to release essential oils and aromatic lift, then lay the leaf on the surface of the drink or tuck it beside the ice.

Float the lime wheel on the rim or surface for visual appeal.

Give the drink a final gentle stir, smell the aromatics, and serve immediately.