1 liter water
Charred white oak chips
1.5 ounces Olmeca Altos Reposado tequila
0.5 ounce Del Maguey "Chichicapa" mezcal
0.25 ounce Santa Maria al Monte amaro
1 ounce freshly squeezed lime juice
0.5 ounce agave nectar
3 dashes Peychaud's bitters
Smoke the water using a PolyScience Smoking Gun for 30 minutes. Add charred white oak wood chips and let sit overnight. Strain the water using a cheesecloth, and discard the wood chips. Pour the smoked water into large, 2-inch x 2-inch square pastry molds, and freeze until solid. Keep in the freezer.
Combine the tequila, mezcal, amaro, lime juice, and agave nectar in a shaking tin. Add some ice, shake the mixture, and strain it over 1 large piece of smoked ice into a double old fashioned glass. Float the bitters on top.