1 oz Bison grass vodka
1⁄2 oz Mezcal, Del Maguey Vida
1⁄4 oz Campari
3⁄4 oz Lemon juice
1⁄2 oz Yuzu syrup
Instructions
Dry shake with ardor to emulsify the egg white. Add ice, shake again, and strain into a cocktail glass. Decorate with a few drops of Peychaud's bitters.