This was surprisingly drier than I had first imagined; very refreshing. Having a hankering for just a touch of sweetness but not just that, I ended up adding 1/3oz of Ancho Reyes (red) for subtle sweetness and a little fire and this seemed to work out very nicely.
I must have made this 4-5x as many different ways. The observations and recommendations below are on point. The version I settled on was: 50 ml mezcal, 20 ml each apricot/lime/pineapple, 7.5 ml agave syrup. Served up... The apricot liqueur and pineapple need to be 1:1, otherwise, one dominates the other... Don't serve on crushed ice unless you increase the apricot liqueur or agave.
I screwed up earlier and made this with French peach liqueur. Just tried this again with Rothman & Winter. Same specs I settled on earlier, which still hold up. But now the apricot is possibly a touch too much. A frustrating concoction.
I would suggest to try, perhaps not with your best or second best-mezcal, to avoid ice dilution as much as possible. While I think the cocktail is excellent in its ability to convey the best of the ingredients, thus restraining the drinker from thinking "Yes but I poured in a good mezcal and I almost cannot feel it" , either dry shake (which I have seen only in cocktails with eggs as an ingredient, so I do not know how recommended might it be for our case) or avoid the crushed ice
Little too dry/tart for my taste, so I added about 1/3 oz of honey syrup which worked out pretty well. I'd say agave syrup would be fine too, I just happened to grab the honey first.
I agree but in my opinion it's the mezcal that is overdosed here which gives the whole thing an earthy taste. You feel like you are drinking lime flavoured mezcal. I cut out half of the mezcal (30ml) and replaced it with 30 ml of tequila reposado which balances it out.