Add the mezcal, lemon juice, bell pepper puree, agave nectar and cilantro to a shaker and fill with ice. Shake, and strain into a highball glass filled with fresh ice. Top with Carrot-Habanero “Air” and garnish with a carrot top.
*To make Carrot-Habanero “Air,” steep a whole habanero pepper in carrot juice for no more than 20 minutes. Froth with an immersion blender, and scoop the froth off the top.