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- 2 oz. Mezcal
- 1/2 oz. Ancho Reyes
- 1 oz. Lime juice
- Bar spoon agave nectar
- 2 slices jalapeño (with seeds removed)
Muddle jalapeño in bottom of shaker tin, add remaining ingredients, shake with ice, and strain into coupes. Garnish with lime or jalapeño slices.
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