Marrakesh Express
['1 1/2 ounces mezcal', '1 1/2 ounces pomegranate juice (fresh preferred)', '3/4 ounce lemon juice', '3/4 ounce 1:1 simple syrup (recipe follows)', '1/2 to 1 teaspoon harissa paste (such as Dea), depending on how spicy you want it', '3/4 teaspoon rose water', 'Splash aquafaba or egg white', 'Pinch each pomegranate seeds', 'cracked pink peppercorns', 'and flaky salt (black', 'smoked', 'or Maldon)', 'to garnish']
Combine mezcal, pomegranate juice, lemon juice, simple syrup, harissa, rose water, and aquafaba in a cocktail shaker and shake vigorously without ice for 20 seconds to emulsify. Add ice, reseal shaker, and shake until chilled and foamy, about 30 seconds. Strain into an ice-filled rocks glass. Garnish with a sprinkle of pomegranate seeds, cracked pink peppercorns, and flaky salt.
For 1:1 simple syrup, add equal parts sugar and hot water in a resealable mason jar. Seal and shake vigorously, until sugar is dissolved. Let cool before using and store for up to several weeks in the fridge.
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