A smoky, spicy highball that takes inspiration from the classic Mamie Taylor The ginger spice, tart lime, and smoky mezcal and whiskey are a classic combination, but the ripe peach sweetness of the liqueur works very well with these notes and adds another layer. The peach, peat, and tropical fruit notes in the mezcal also contribute to a pleasant aroma 1.5 oz High West Campfire Whiskey (a blend of bourbon, rye, and scotch; could sub a nice blended scotch or Laphroaig) .5 oz Mezcal 1 oz Fresh Lime Juice .5 oz Peach Liqueur (Giffard makes the best, Marie Brizard and Mathilde also make decent versions) .25 oz Ginger Syrup (juice 1 hand of ginger, add 2 volumes of granulated sugar to 1 volume of ginger juice and blend until sugar dissolves) Shake with ice and strain into a chilled highball or Collins glass with a few ice cubes. Top with 1.5 oz Ginger Beer or Blenheim Spicy Ginger Ale. Garnish with a lime wheel and candied ginger