A layered Martini riff from Jillian Vose of NYC’s Dead Rabbit that emphasizes smoke and a hint of green apple 🍏 The mezcal brings smokiness along with a bit of tropical fruit which is tempered a bit by the grassy funk of the unaged sugarcane-based clairin. The green apple flavor gives a nice note of tart fruit that is boosted by the Blanc Vermouth. An enjoyable pre- or post-meal drink (also pairs well with food) 1.5 oz Mezcal (Espadin) .5 oz Unaged Sugarcane-based Clairin (unaged agricole also works) .75 oz Blanc/Bianco Vermouth (Dolin or Carpano) .5 oz Green Apple Liqueur (Leopold Brothers, Massanez, etc) 2 dashes Absinthe Stir with ice and strain into a chilled coupe. Garnish with expressed essential oils from a lemon twist (discard the twist after squeezing over drink)