A summer friendly Sour riff with notes of berry, agave, smoked rhubarb and chilies 🍹🍓🌶 The blend of unaged Blanco tequila and Mezcal results in a base with notes of citrus zest and smoke that complements both the ripe berry notes in the strawberry syrup and the bittersweet and smoke notes in the splash of rhubarb amaro. A little Ancho chile liqueur adds some roasted chile spice for depth while the fresh lemon juice adds zip and acidity that makes the berry notes pop. The Thai basil garnish adds an intriguing herbal aroma that complements the strawberry and smoke. Delicious for a sunny afternoon! 1 oz Blanco Tequila (Tapatio, El Tesoro, Fortaleza, etc) .75 oz Mezcal (Espadin variety; a bottle with nice smoke notes like Del Maguey San Luis Del Rio is great here) .25 oz Smoked Rhubarb Amaro (Amaro Sfumato; Zucca would also work) .75 oz Fresh Lemon Juice .5 oz Strawberry syrup (add 1/2 C diced and hulled strawberries, 1/2 C granulated sugar, and 1 Tsp water to food processor or blender and pulse until well combined; strain to remove seeds and other remnants) Tsp Ancho Reyes Ancho Chile Liqueur 1 dash Rhubarb Bitters (Crude, Fee Brothers, etc) Shake with ice and strain into a chilled coupe. Garnish with a smacked Thai basil leaf #sippintothattriplesix