1.5 oz Mezcal Amaras Espadin
0.5 oz Espresso Syrup (1:1)
0.75 oz Pineapple Juice
3 dashes orange bitters
Shake with ice and strain over crushed ice in a tall glass. Garnish with a mint sprig.
For espresso syrup, mix equal parts of espresso and sugar until the sugar is dissolved. Bottle and keep refrigerated.