Add the mezcal, sherry and lemon juice into an ice-filled Highball glass and stir.
Top with the mango-infused carbonated coconut water.
Garnish with edible flowers.
*Mango-infused carbonated coconut water with mango: Cook down 2 L coconut water in half. Add 1 finely chopped mango and 1 cup sugar. Cook on medium for 10 minutes. Strain the mango, and let cool. Add 1 oz club soda and swizzle.