I call it, “Black Cauldron.” Mezcal, amontillado sherry, lemon, sage syrup, activated charcoal, egg white foam.

2 oz mezcal

1 oz sherry (amontillado)

1 oz lemon juice

1 oz sage syrup

1/4 tsp activated charcoal powder

1 egg white

In a cocktail shaker (Boston), vigorously shake the egg white without ice for 30 seconds. Add ice to shaker and shake for another 30 seconds, checking that egg white has become frothed. In a separate shaker, combine the mezcal, sherry, freshly-squeezed lemon juice, sage syrup, and activated charcoal. Fill to the top with ice and shake about 15 seconds, until tin is frosted. Strain into a chilled coupe glass. Carefully strain out the egg white foam onto the surface of the cocktail.

Sage Syrup: Combine one cup boiled water with one cup of fine granulated sugar and stir until sugar is dissolved, then add a pinch of salt and 10 fresh sage leaves and any stems to the simple syrup and mix in. Let the mixture cool to room temperature or preferably refrigerate overnight and strain out sage leaves and stems before using or storing. Scale recipe up or down as needed. Can be stored in the freezer for months and will last about 2 weeks in the fridge.