• 2 oz. mezcal espadín (preferably El Buho)
• ½ oz. Castelvetrano olive brine
• ¼ oz. dry vermouth (preferably Yzaguirre Blanco Reserva)
• ¼ oz. extra-dry vermouth (preferably Yzaguirre Dry Reserva)
• 1pitted Castelvetrano olive

Combine 2 oz. mezcal espadín, ½ oz. Castelvetrano olive brine, ¼ oz. dry vermouth, and ¼ oz. extra-dry vermouth in a cocktail shaker filled with ice. Shake vigorously until outside of shaker is very cold, about 20 seconds. Double-strain into a chilled coupe glass. Garnish with 1 pitted Castelvetrano olive.