- 1 1/5 oz Espadín mezcal
- 3/4 oz Giffard triple sec
- 3/4 oz Fresh lime juice
- 1/4 oz Raw agave nectar
- Garnish: Sal de gusano rim
Rim a coupe glass with sal de gusano and set aside.
Add all the other ingredients to a shaker with ice and shake until chilled.
Strain into the prepared coupe glass.