Ingredients

• 1 1/2 ounces mezcal
• 1 1/2 ounces pomegranate juice (fresh preferred)
• 3/4 ounce lemon juice
• 3/4 ounce 1:1 simple syrup (recipe follows)
• 1/2 to 1 teaspoon harissa paste (such as Dea), depending on how spicy you want it
• 3/4 teaspoon rose water
• Splash aquafaba or egg white
• Pinch each pomegranate seeds, cracked pink peppercorns, and flaky salt (black, smoked, or Maldon), to garnish

Instructions

1. Combine mezcal, pomegranate juice, lemon juice, simple syrup, harissa, rose water, and aquafaba in a cocktail shaker and shake vigorously without ice for 20 seconds to emulsify. Add ice, reseal shaker, and shake until chilled and foamy, about 30 seconds. Strain into an ice-filled rocks glass. Garnish with a sprinkle of pomegranate seeds, cracked pink peppercorns, and flaky salt.
2. For 1:1 simple syrup, add equal parts sugar and hot water in a resealable mason jar. Seal and shake vigorously, until sugar is dissolved. Let cool before using and store for up to several weeks in the fridge.