Scorched Earth: Olmeca Altos Reposado Tequila, Del Maguey "Chichicapa" Mezcal, Amaro Santa Maria al Monte, Lime Juice, and Agave Nectar
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.