Don't love it. I think the "dash" of agave is a weird measure for a sweetener and did not balance the acid enough in my drink. I would go up to a full bsp of agave.. Maybe if you're using pineapple juice from concentrate or dole that's sweeter it would help more.

"Cocchi" is their sweet vermouth -- not the Americano or other. I created this at Russell House Tavern where it appeared on a short menu for a Del Maguey-sponsored Day of the Dead event in 2013. I later made it at other places that had a 3 oz build instead of 4 oz as .75 oz each mezcal and apple brandy and .5 oz each sweet vermouth, Benedctine, and lime.

Fixed. Thanks for the heads up.  Zachary

The idea of coffee being involved here makes sense, but it isn't working for me in execution. Thinking maybe a a barspoon of something like St. George's coffee liqueur in place of the coffee bean might do the trick, perhaps as a float. The grated coffee bean, for me, just feels like someone spilled coffee in an otherwise fairly tasty drink.

Delicious flip. May try without the simple. And: why a lowball rather than coupe?

I liked the ground coffee, but using a standard microplane for this was a pane.  Need something other than my fingers to hold the bean to a fine grinder.  I might try to use my hand-cranked conical burr grinder tuned to the finest setting without the basket in place.