Empellón Cocina's Fat-Washed Mezcal

Smoke a rack of baby back pork ribs, coat them with the adobo marinade, roast them in a 300 degree oven for 7 hours and keep the fat once they have cooled.

Infuse the Mezcal with an equal amount of cooled pork fat in a sealable container: seal it, give it a really good shake and put it in the freezer overnight, then strain it through a fine-mesh strainer and then cheesecloth to remove the fat.

Steep sliced habaneros in a little fresh Ilegal Joven mezcal overnight, or until it is as hot as you like, to make the habanero tincture.

Add the fat-washed Mezcal infusion and the Chocolate liqueur to a mixing glass with ice, stir for 45 seconds and strain into a chilled coupe.

Pour the Coffee Liqueur carefully down the inside of the coupe over the back of a spoon so that it sinks to the bottom.

Garnish with 5 drops of habanero tincture.