Bone dry indeed. I really liked the addition of the salt - it gives it a delightful savoury note. I didn't garnish mine at all, but after a sip I think a sprig of thyme would be a fun alternative to the lemon. I used Steinhart Gin (an award-winning Nova Scotian London Dry) and Famous Grouse Smoky Black for the peat. I'd be very curious to see how this would work paired with foods.

I made this with Famous Grouse Smoky Black blended whisky instead of the mezcal, and it was one of the best cocktails I've ever made. Beautiful balance of smoky, sweet, sour, and juicy.