mezcal ácido aka mezcal sour.
Garnish with 6 (or more) drops of angostura and cinnamon dust.
Shake all 5 first ingredients over ice and pour into chilled coupe glass. Chickpea brine is a-w-e-s-o-m-e. You do not have to dry and wet shake, just one good shake with ice and the vegan version serves a great froth. I use reduced brine from my homemade chickpeas. I am thinking some sort of cinnamon addition would be great, as this is an amazing pairing with mezcal.
[['6 cl', 'Del Maguey VIDA mezcal'], ['3 cl', 'Lemon juice (freshly squeezed)'], ['2.25 cl', 'Giffard Sugar Cane Syrup (Sirop Sucre de Canne)'], ['2.25 cl', 'Aquafaba (chickpea water)'], ['1 pinch', 'Salt'], ['6 drop', 'Angostura or other aromatic bitters']]
[['6 cl', 'mezcal'], ['3 cl', 'lemon juice'], ['2.25 cl', 'giffard sugar cane syrup'], ['2.25 cl', 'aquafaba'], ['1 pinch', 'salt'], ['6 drop', 'angostura']]