A bright, refreshing riff on the Buck with tamarind, citrus, and some bite from ginger and chilis 🍹🌶 The blend of lightly aged Reposado tequila and mezcal creates a base with notes of citrus zest, roasted agave, and a touch of smoke that works very well with the sweet/tart tamarind (from syrup and soda). Splashes of Ancho chile liqueur in addition to Ginger and Tamarind Ghost Pepper and Cardamom syrups add complementary hits of ginger and chili bite while also giving body to the drink while the fresh lime juice and tepache add some zippy acidity and a little effervescence 1.5 oz Reposado Tequila (Arette, El Tesoro, etc; lightly Aged tequila rested 6 months to 2 years in oak barrels) .5 oz Mezcal (Espadin variety; Del Maguey, Koch, etc) .5 oz Fresh Lime Juice .25 oz Ancho Reyes ancho chile liqueur (could probably also infuse a rich simple syrup with chopped, rehydrated Ancho chiles) .25 oz Caged Heat Syrup (Tamarind, Ghost Pepper, Cardamom) .25 oz Ginger Syrup (juice one knob of fresh ginger and measure volume; add 2 volumes of granulated sugar to 1 volume ginger juice and blend until sugar is fully combined) Shake with ice and strain into a chilled Collins glass with a few ice cubes. Top with 2 oz Tamarind citrus Tepache (fermented Mexican beverage; De La Calle makes excellent Tepache). Garnish with a swizzle stick #iaintwiththatnonsenseorthatloveydoveymess #listentothree6