Making the infusion

3-5 days before you want to make the cocktail, infuse the mezcal. Place a dry skillet over medium heat. Quickly sear the red chiles on all sides just until their oils activate and the chiles soften. Turn off the heat. Transfer the chiles to a glass jar. Add the mezcal, lavender and juniper berries. Put a tight fitting lid on the jar and place it somewhere cool and dark, giving it a shake every day. After infusing, strain the mezcal through a fine mesh strainer and now it’s ready for use.

To make the cocktail

Fill a large glass with ice. Add the infused mezcal, cognac, pine liquor, benedictine and both bitters. Stir for around ten seconds and strain into a chilled cocktail glass. Garnish with a lemon peel and serve immediately.

Additional Option

You can also strain the cocktail into a rocks glass with ice and a splash of soda water for a lighter version.