Photo by Kim Theurich Serves1 cocktail from Paul Calvert of Paper Plane in Atlanta, GA Ingredients 1½ ounce Reposado Tequila (Espolon)½ ounce Joven Mezcal (Del Maguey Vida)½ ounce lemon juice 1½ ounce roasted tomato-agave purée (recipe follows) 2-3 basil leaves for garnish Roasted Tomato-Agave Purée2 medium heirloom tomatoes Agave nectar Directions Shake with ice and pour into a rocks glass. Garnish with a fresh basil leaf. Roasted Tomato-Agave Puree Cut tomatoes in half and roast in a bread pan at 450 degrees until the juices begin to bubble and the sugars begin to caramelize. Purée and press through a strainer. For every 3 parts of tomato purée, add 1 part of agave nectar. Simmer in a sauce pan for 10 minutes and cool.