1¼ oz mezcal Santo Gusano
1 oz mango
1 oz pineapple
1 oz passion fruit pulp
1 oz agave honey
½ oz Damiana liqueur
4 basil leaves
Slice of Carambola
Pineapple leaf


1.- Macerate basil leaves, mango, pineapple, and passion fruit pulp.
2.- Pour the macerated ingredients into a mixing glass, add agave honey, Damiana liqueur and mezcal Santo Gusano. Shake vigorously.
3.- Frost a glass with piquin chili and serve the mix with ice to the top.
4.- Garnish with a slice of Carambola and pineapple leaf.



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