Instructions

To make the blood orange suspension:

1. Put the mezcal, blood orange juice and lime juice in a cocktail shaker and shake to combine. Pour into a blender and sprinkle the xantham gum over the top. Pulse in the blender in 20 second bursts, for about 2-3 minutes. Until fully combined and thickened.
2. Chill covered in the fridge over night.

To make the blackcurrant aniseed mixture:

1. Put the blackcurrants in a fine mesh sieve over a bowl, use the back of a spoon to crush the blackcurrants, getting all the juice out leaving the seeds and skin behind.
2. Stir the anise seeds into the juice and add the water. Stir to combine. Leave to steep for at least 25 minutes. When ready to serve, strain to remove anise seeds.

To serve the cocktail:

1. Run a lime wedge around the edge of two iced martini or margarita glasses. Dip the rims in salt.
2. Divide the blood orange mixture into your two glasses
3. Pour the blackcurrant mixture over the top, a little at a time, to create swirls where you want them.
4. Pour two shots of mezcal. Once you have finished your cocktail, sprinkle some salt on your hand, lick it off, down your shot and suck on a lime wedge.