Cuttlefish

Chill your cocktail coupe thoroughly.

Rinse the inside of the chilled coupe with pastis, ensuring an even coating, then discard any excess.

In a mixing glass, combine the Barbados rum, pisco, aquavit, corn whiskey, Ancho Reyes chile liqueur, simple syrup, and Peychaud's bitters.

Stir the mixture well with ice until properly chilled.

Strain the concoction into the prepared coupe, ensuring no ice is included.

Garnish with a twist of lemon peel, releasing its oils over the drink before placing it on the rim.