Fade to Black

• 1 ounce mezcal, preferably Del Maguey Vida
• 1 ounce Ramazzotti amaro
• 1/4 ounce navy strength Jamaican rum, preferably Smith & Cross
• 1/2 ounce agave syrup
• 1 egg
• Pinch of salt
• 2 dashes Bittermens mole bitters
• 2 ounces Negra Modelo beer

1. In a cocktail shaker, combine all ingredients except the beer, and shake until integrated, about 30 seconds.
2. Fill three-quarters full with ice and shake for another 30 seconds.
3. Strain into an 8-ounce highball glass with no ice.
4. Top with the beer.
5. Stir briefly with a bar spoon to integrate ingredients.

del, amaro, rum, syrup, egg, salt, bitters, beer

Taken from cooking.nytimes.com/recipes/1016385 (may not work)