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Just going into this, but I'm commenting to suggest the ingredients functionality on the site might benefit from distinguishing between vinegar-based hot sauces and... not that, the other kind. Given the default hot sauce option features a picture of Tabasco but comments on here suggest it should be avoided.

Getting the right amount of heat is really important, it is way too easy to overpower the drink which is multi dimensional if you get it right.

Also - Tajin rim. You’ll thank me.

So as a sort of response to previous commenters, for the spicy hot we went with 2 dashes of Scrappy's fire tincture. Perfect for us but dial it back to 1 dash if you don't have a spicy hot palate.

Interesting drink, we used a local hot pepper sauce so maybe 1 dash would have been better, but very nice flavor.

Okay, I can definitely recommend /not/ using sambal if you're coming around to read this and wondering what options for "hot sauce" are. It adds a very strange texture.

Made this with Xicaru Mezcal Añejo and Chipotle Cholula and the dual sources of smokiness played really well together. Each sip kind of went agave -> lime -> chartreuse -> spice -> smoke; definitely a keeper.

I loved this one. Didn't use Vida mezcal, and on the second batch I ran out of orgeat and used falernum which still worked great. The balance is perfect. The chartreuse gives it a nice floral note while the hot sauce was a nice touch of heat. It's great for a hot summer day.

Ok I love the idea of this cocktail. I made several that left me with the feeling that this was a VIDA Mezcal Sour. The Chartreuse was lost and the hot sauce disappeared. Fair warning; I'm not a fan of the VIDA Mezcal, but my daughter is so I have some. My modification was to amp up the heat and freshness of the drink.

1. Doubled the hot sauce (don't use a vinegar based hot sauce ie. tabasco)
2. Muddle two slices of Jalapeño with the Orgeat Syrup.
3. Garnish - float a Jalapeño slice