- 2 ounces mezcal
- 2 small chunks coconut palm sugar (available at Super Cao Nguyen)
- 2 lime wedges
- propane torch
On a cookie sheet, carefully torch palm sugar and limes until the sugar begins to bubble and the limes begin to blacken with bubbling juices. Add to a shaker along with the mezcal, and muddle until the sugar is incorporated and the limes are juiced. Add ice to the shaker and shake vigorously. Strain into a small ice-filled glass and garnish with cherries and a slice of lime.