A smoky, refreshing highball inspired by Georgia’s amber wines and qvevri winemaking tradition (large clay vessels buried underground for fermentation). The mezcal works beautifully with the wine, which traditionally has structure and tannin from extended skin contact in those qvevri, and with the hint of citrus. The result is a cocktail that feels ancient and modern at the same time.

Qvevri

Serves 1

25ml mezcal – we use Quiquiriqui Espadín, but any will do
75ml orange wine, or, if you can get hold of some, Georgian amber wine
25ml Cocchi Americano, or white vermouth
10ml crème de cassis
10ml Cointreau
10ml simple 1:1 honey syrup
5ml fresh lemon juice
Soda water, to top
1 strip orange peel, to garnish

Fill a highball glass with ice, then measure in all the liquids bar the soda. Stir gently to combine, then top with a splash of soda water to taste and garnish with the orange peel (if you’re feeling really fancy, or you’re Georgian, use a strip of tklapi, or fruit leather, instead).

• Jack Porter, DakaDaka, London W1