Ghost of the Pine

Start with these components prepared in advance: Mezcal (Del Maguey Vida (Lapsang Souchong-infused)).

Combine the rye, stone pine liqueur, walnut liqueur, and a dash of orange bitters in a mixing glass filled with ice.

Stir until well chilled.

Rinse a Cocktail Coupe with the Lapsang Souchong-infused mezcal, ensuring the inside of the glass is evenly coated.

Strain the mixed ingredients into the prepared Cocktail Coupe over a single large ice rock.

Finish by misting the surface of the cocktail with mezcal for an aromatic garnish.