A refreshing, slightly spicy Paloma-influenced highball from NYC bartender Chelan Finney that works equally well at brunch as it does at a post-work happy hour on a nice day The slight smoke from the mezcal works really well with fresh orange, honey, and bit of spice from the jalapeño while the soda topper lightens the drink and lends bubbles Muddle two slices each of blood orange (regular orange works too) and jalapeño (thin slices) in .5 oz undiluted honey Add: 1.5 oz Mezcal .75 oz Fresh Lime Juice Shake with ice and double strain into a Collins glass with a few ice cubes. Top with 3 oz of Blood Orange Soda of choice (San Pellegrino works nicely). Garnish with a blood orange half wheel