Pour the chamoy paste onto a small plate and spread a thin layer of coarse sea salt on another plate. Moisten the outer rim of a rocks or Collins glass with the lime wheel, dip the rim first in chamoy (rotate to coat) then lightly press into the sea salt so it adheres. Set glass aside.

If using an edible hibiscus or dehydrated citrus wheel, set it on a small plate to use as garnish. Keep the lime wheel for garnish as well.

Place a large ice cube (or fill with 4–5 ice cubes) into the prepared glass and chill while you build the cocktail.

Cocktail

Build and shake

Add mezcal, blanco tequila (if using), fresh lime juice, fresh orange juice, hibiscus syrup, agave syrup, and the smoked chili tincture (if using) to a cocktail shaker filled with ice. Shake vigorously for 12–15 seconds until the shaker feels very cold.

Double strain

Remove the ice from your chilled glass if you prefer a larger single cube; otherwise leave it in. Double strain the shaken cocktail into the prepared glass over the large ice cube (or into the ice-filled glass) using a fine-mesh strainer to catch any pulp or ice shards.

Top and finish

Top with the club soda, pouring gently to preserve a light effervescence. Give the drink a gentle stir (1–2 turns) to integrate the soda.

Garnish

Float the edible hibiscus flower or place the dehydrated citrus wheel on the surface and rest the lime wheel on the rim (or squeeze the lime over the drink before dropping it in for extra brightness). Serve immediately.

Taste and adjust: if you prefer it sweeter, stir in an extra 0.25 oz agave; for more tartness, a splash more lime juice will brighten the profile.