Snowbird

Select and pre-chill a highball glass.

Prepare the garnish by grating fresh nutmeg.

Dry blend the mezcal, pineapple juice, cream of coconut, freshly squeezed orange juice, and triple sec on a slow setting. Gradually add the xanthan gum while continuing to blend.

Add crushed ice and blend again until smooth.

Pour the mixture into the chilled highball glass.

Dust the top with freshly grated nutmeg.

Serve with a straw.