A refreshing Highball riff on the Jessica Gonzalez modern classic Hot Lips with touches of tropical fruit and a bit of spice 🍹🍍🌶 The blanco tequila and elote-infused mezcal form a base with notes of citrus zest, toasted corn, and agave that is complemented by the cilantro and green chile notes in the infused vodka. The fresh lime juice and pineapple tepache lend effervescence and some tart zip while the vanilla liqueur rounds down the edges and a splash of pineapple liqueur boosts the tropical fruit notes. 1 oz Blanco Tequila (unaged tequila; make sure 100% agave; Tapatio, El Tesoro, etc) .5 oz Mezcal (Mezcal Vago’s elote-infused Mezcal gives a nice rich note, but regular Espadin variety mezcal should work well) .5 oz St George Green Chile Vodka (vodka infused with poblano, jalapeño, serrano chiles and cilantro; offers nice spice notes) .75 oz Fresh Lime Juice .5 oz Vanilla Liqueur or Syrup (Giffard or Licor 43 for former option) Tsp Pineapple Liqueur (Giffard; pineapple gomme syrup can sub) Shake with ice and strain into a chilled Collins glass with ice cubes. Top with 2 oz of tepache (carbonated beverage using pineapple rind, brown sugar, natural fermentation) and garnish with a swizzle stick