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Bright. Refreshing. The smoke is of course interesting. I used bottled pineapple, but I think fresh pineapple (as suggested) would kick it over the top.

Beautifully complex. I had to sub 1/3oz campari, and 1/3oz ginger liquor, and I did 1oz canned pineapple juice as mine wasn't very flavorful. I'm shocked how well everything works together.

I had to adjust the recipe, but i love the basis for this drink! My palette seems to be particularly sensitive to sours (I typically reduce the lemon or lime component by half). If you have similar tastes, try:
1.5 oz mezcal
.66 oz Aperol
.5 oz. ginger syrup
.25 oz. lime
.5 oz. pineapple juice
.25 oz. pisco (I find it a fantastic substitute for saline)
Any way you cut it: Carsten hit the nail on the head--this drink has everything!

I didn't have any ginger syrup so I used ginger liqueur. It didn't seem to hurt. Nice drink.

I prefer this cocktail with more pineapple juice and more aperol, even though I like mezcal. May I suggest:
50 ml mezcal
35 ml pineapple juice
30 ml aperol
25 ml lime juice
1 cm2, 1 mm thick slice ginger cut into very small cubes
1/2 pitch salt
Love this cocktail that way.

This is a great cocktail and agree with Nicola ... Mexican Jungle Bird ... strange and delicious. Don't forget the salt, that really brings it home. I also made it more of a marg style with added mezcal and over rocks. The added mezcal was to account for any dilution from the ice. Otherwise followed the recipe. This might not be for everyone. The mezcal and Aperol both have a funky flavor but combined it all really comes together.

A Mexican Jungle Bird, just as strange and just as delicious! I

I really liked this, but had to tone down the lime juice a tad to allow the mezcal's smokiness to shine through.