Scorpion Reef

1 oz mezcal
1 oz gold or Jamaican rum
1 oz fresh pineapple juice
0.75 oz fresh lemon juice
0.75 oz Toschi Orgeat syrup
2 dashes Bittermens Xocolati Mole bitters
5-6 dashes Angostura bitters, floated
Five-spice powder

Combine all the ingredients, except the Angostura bitters, in a stemless wine glass and fill halfway with crushed ice. Stir with a swizzle stick, then add another scoop of crushed ice and float the Angostura bitters on top. Add a final mound of crushed ice and sprinkle with five-spice powder.

From Imbibe Magazine