Easy Tiger

1¼ ounces RinQuinQuin à la Pêche
¾ ounce San Bartolo espadín mezcal
½ ounce Rémy Martin 1738 Accord Royal cognac
¼ ounce Curry Leaf–Infused Rémy Martin 1738 Cognac (see Note)
¼ ounce Cappelletti Aperitivo Americano
¾ ounce fresh lemon juice
½ ounce simple syrup

Shake all the ingredients with ice, then double strain into a chilled coupe. No garnish.

Note: To make the curry-infused cognac, combine one 750 ml bottle of  cognac (reserve the bottle) and 30 grams fresh curry leaves in a heatproof bag and cook sous vide at 135°F for 1 hour. Cool, strain, and refrigerate for up to 3 months.