Heart of Glass

Prepare the clarified base in advance, scaling all of its ingredients together if making a larger batch. Combine 1 oz mezcal, 1/2 oz Haitian rum, 1/2 oz Bianco vermouth, 1/2 oz Manzanilla sherry, 3/4 oz strawberry syrup and 3/4 oz lime juice. Warm 1 oz coconut cream to about 150°F and remove from the heat. Slowly pour the cocktail mixture into the warm coconut cream. Rest for 2 hours, then filter through a suitable milk-punch filter until clear.

For one drink, pour 3 oz of the finished clarified base over fresh ice in a small Old Fashioned glass with a half rim of chili-lime salt. Serve without garnish.