Smoke on the Beach (Jim Kearns)

1 12 oz Blanco tequila
12 oz Mezcal
12 oz Green Chartreuse
1 oz Pineapple juice
34 oz Lime juice
12 oz Cane syrup
4 lf Sage (one for garnish)
3 pn Black pepper (garnish, fresh ground)
Instructions
Shake with ice (reserve one sage leaf for garnish), strain into highball glass with ice. Garnish with a single sage leaf and three turns of fresh ground pepper from a mill.
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