Playa Picante

Combine the mezcal, pineapple rum, freshly squeezed lime juice, crème de banane, Galliano, Cynar, Ancho Reyes chile liqueur, and pineapple gum syrup in a cocktail shaker.

Add 2 dashes of Angostura bitters and 2 dashes of celery bitters to the shaker.

Fill the shaker with ice and shake vigorously until well chilled.

Strain the mixture into an Old Fashioned glass filled with fresh ice.

For an extra kick, consider adding a few drops of a chili tincture, though the Ancho Reyes already imparts a delightful spiciness.