"Marigold:" 1 ½ oz. Del Maguey Mezcal Vida, ¾ oz. White Crème de Cacao, ¾ oz. fresh lemon juice, tabentun Liqueur, for rinse, Sugar and Oaxacan sea salt, for rimming Marigold, for garnish. Rinse a chilled coupe glass with Xtabentun, and then rim glass with sugar and Oaxacan sea salt. Add the remaining ingredients, to a cocktail shaker. Add ice, shake until chilled, and strain into the prepared coupe glass. Garnish with the marigold.