By Boulevard Kitchen & Oyster Bar  Watch out, it’s hot!  INGREDIENTS Sombre Mezcal (1.25 oz) Noilly Pratt (.75 oz) Ancho Reyes (.50 oz) Crème de Cacao (.15 oz) Kahlua (.25 oz) INSTRUCTIONS 1. Combine all ingredients in a cocktail shaker, add ice and shake vigorously. 2. Strain into a coupe glass.