Rim a glass with salt and pepper, fill with ice, then set aside. Add all of the ingredients to a shaker with ice. Shake vigorously for 10-20 seconds. Strain into the prepared glass, then garnish.
Salted Tomato SyrupAdd 150g of ripe tomato to 150g of white sugar. Macerate overnight at room temperature, then strain out the solids. Add 2% salt by weight (3g) to the mixture, stirring to combine. Refrigerate for up to 1 week.
TipFor a lighter taste, use a ratio of 1 1/2 oz. manzanilla sherry to 1/2 oz. mezcal.
